Sorbet query

[nutty nutritionist]

Does anyone have any tips for making sorbet that doesnt go so hard & icy when put in the freezer? I love the texture when its first made in the thermomix, but when i get it out of the freezer a few days later, it is like a big ice block...

Thanks 

[Rogizoja]

I'm also trying to crack this one.  So far I've found adding liquid glucose helps and also using the butterfly to whip in an egg white - incorporates lots of little bubbles that "soften" the sorbet. At the end of the day, the ultimate solution is just to take it out the feezer half an hour before you need it!

[faffa_70]

Freeze it in a flat tray so you can cut it into chunks or freeze it in ice cube trays, then reblitz it on speed 9/10 for about 30 seconds, should bring it back to like it was first made  - always has in this house

[Very Happy Jan]

freeze it in ice cube trays, then reblitz it on speed 9/10 for about 30 seconds, should bring it back to like it was first made  - always has in this house

On the rare occasion there is any leftover I put it in ice cube trays (try and get the trays that make big ice blocks)

[obbie]

I re blitz mine too.
We have lychee sorbet and watermelon sorbet in the freezers now.

Robyn

[cookie1]

I put mine in icy pole things with sticks in. Then if anyone wants one they eat it as an icy pole.

[nutty nutritionist]

Great thank you! Will try those tips 

[mkr]

If the sorbet is only for adults then a tablespoon or two of a complementary flavoured liqueur or vodka will prevent it from freezing hard.

[meganjane]

I put mine in icy pole things with sticks in. Then if anyone wants one they eat it as an icy pole.

Brilliant Cookie!

[meganjane]

If the sorbet is only for adults then a tablespoon or two of a complementary flavoured liqueur or vodka will prevent it from freezing hard.

Love this idea too!