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Freezing Sorbet

What Went Wrong? Sorbet Too Hard and Icy

Nothing could possibly get close to topping the purity of eating a single, perfectly ripe piece of fruit, but sorbet can get pretty darn close. Since I'm sorbet's number-one fan, and because my last adventure with lemon-buttermilk sorbet went off without a hitch, I decided to try my hand at capturing cantaloupe at its peak.

Unlike ice cream, sorbet doesn't require the finicky step of tempering, so I was certain the method would be more forgiving. Not so much: I modified a recipe from Sunset's One-Block Feast cookbook, subbing honey for honey syrup, then ran it through an ice cream maker as usual. The next-day result? A frozen block of ice that dissipated into granita-like chunks when I tried to scoop it.

Has this happened to you? Any idea what went awry?

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ViolaMorbid ViolaMorbid 5 years
Too much water content. Next time, just use regular honey. The water turned to ice, which is what made it so hard.
limelindsey limelindsey 5 years
I'm thinking there was too much water as well. I like it that way though! My mom and I used to make lime-ginger sorbet that was to die for, it didn't scoop well but I used to just eat it out of the container with a tiny spoon, shaving off bits as I went along.
Katie-Sweeney Katie-Sweeney 5 years
I'm not positive, but I'm thinking the water content in the honey syrup made the sorbet too watery, so when it froze, it got really icy.
Colleen-Barrett Colleen-Barrett 5 years
Susannah, you need liquor! Just like a tablespoon of vodka or rum or whatever. You don't taste it, but it keeps it from overfreezing.
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