Comments on: Champagne Wishes and Pineapple Dreams – Pineapple Champagne Sorbet

By: Justin

Justin — Sun, 09 Aug 2009 13:25:14 +0000

that texture sounds like it would be really nice

By: lisaiscooking

lisaiscooking — Sun, 02 Aug 2009 03:39:56 +0000

I just recently got that same ice cream maker, and that book! I haven't read the book yet, but I'm loving the ice cream maker. Your pineapple sorbet looks great!

By: friedwontons4u

friedwontons4u — Thu, 30 Jul 2009 05:51:19 +0000

Thanks Shelley!

Lan, I didn't taste the alcholo at all. I think the alcohol is suppose to make the sorbet texture smoother and less like a frozen block of fruit flavored ice. Adding egg whites into a sorbet mixture also works. I had pretty good experience with that trick before. Need to give it a shot again.

By: Angry Asian

Angry Asian — Wed, 29 Jul 2009 16:28:19 +0000

i love that you keep trying and trying. i've given up. i bought my ice cream maker 2nd hand from a friend and it suuuuuucked. it was just really old and seriously, i took a risk buying it used. i haven't had to make it again but i just might have to ask for one for xmas or my birthday or just because.
your pineapple ice cream looks refreshing, did it taste alcoholy?

By: SKM

SKM — Tue, 28 Jul 2009 02:16:42 +0000

it still looks very very good

By: friedwontons4u

friedwontons4u — Fri, 24 Jul 2009 18:02:18 +0000

My first attemp at sorbet was with watermelon and it was as hard as a rock! I've tried adding egg whites before and that worked a little. That was the closest I got to commercial grade texture. Like you said, at least it was good! That's all that matters sometimes

By: anna

anna — Fri, 24 Jul 2009 16:35:09 +0000

The only sorbet I've made that came out with a commercial-type sorbet texture was the mango one I made the other day. The rest ended up fluffy and reminded me of flavored snow. And then they froze crazy hard after the first day in the freezer. Go figure. At least they taste good!

By: friedwontons4u

friedwontons4u — Fri, 24 Jul 2009 15:53:59 +0000

Thanks for the tip! I've been having a little more success with ice cream now, but still not producing the type of sorbet texture I want. Maybe homemade sorbets were never meant to be the same texture as the store bought one?