How to make soft sorbet?

[thetincook]

Thanks for the info Jonk. I guess I've been substiting corn syrup for glucose and inverts for so long they just seemed equal.

Just to add little more on corn syrup:

The medium weight sachrides from cornsyrup add to the "chewiness" and body of ice creams and sorbet (Low and non fat ice creams use high weight cornsyrup solids (dextrins) to add the body lost from fat). They also protect against heat shock and iciness during storage. Cornsyrup that is used by icecream manufacturers has a dextrose equivilent of 24 to 42.

Reference: Ice Cream 6th Edition.

Jeez, I hope I can keep up with all you smart people...

[JonK]

TinCook, thanks for the additional insights and the very interesting reference. Alas, at $89.95, I probably won't be adding that book to my collection soon (the sigh you hear is my wife, thankful that yet another cookbook won't be sneaking into the house). But I will see if our library can borrow a copy. So much to learn...

[PJmomrunner]

I don't know the answer to Panini's other question and can't find a quick one in my reference books (do either Ben or Jerry read these threads?).

I won't pretend to be any sort of substitute for Ben or Jerry, but I do have their, Homemade IceCream and Dessert Book, and can share some of their comments on: Ice Crystals - ice cream is always going to have ice crystals, "the idea is to make them so small that they will not be detectable on the tongue. The faster you freeze your mix, the smaller the ice crystals will be and the smoother and creamier the ice cream will taste." Liqueur - "Alcohol depresses the freezing point of ice cream. Therefore, when you add a liqueur to your basic mix, it will always take longer to freeze and the finished ice cream will always be softer than other ice creams." They go on to say one must be careful not to use too much alcohol.

That said, 5 out of 7 of their sorbet recipes have alcohol in them. Also, 5 out of 7 of their sorbets contain sugar and corn syrup