why does sorbet split?

Discussion in 'Food & Cooking' started by eurochef, Mar 16, 2004.

  1. eurochef

    eurochef

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    Sometimes when we make sorbet its splits. I assume its the sugar & the ice crystals which seperate from eachother, but am not sure. Does anyone know why this happens?
    It happens whether I use liquid glucose or not. The only solution to it I have found so far is to churn it fresh for service. Hope anyone can help!
     
  2. panini

    panini

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    it;s splitting like granite? What's you syrup percentages? and what temp ar you storing?Do you chill before churning?Are you using shelf stable flavoring or frozen and what is the percentage of sugar in the puree?
     
  3. eurochef

    eurochef

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    I just use the zest & juice of lemons, 1.5l water & 1kg sugar. I boil the syrup for about 10 minutes let it cool & then add juice & zest. I leave it to infuse overnight in the fridge & pass & churn in the morning. Is this a granite and not a sorbet then? Oh, sometimes I add a couple of shots of vodka. I store it at -18C