hi
i needed this particular garnish which looks like a cross between a sorbet and light fluffy ice frost that you find on things kept i the freezer. my intention is to have that kind of a texture that looks like shaved ice, dissolves in the mouth instantaeously and has a stong taste of wine/a liqueur.
i had tried to stew cherries in white wine(coz i had no cherry liqueur) and freeeze it, but it turned out lumpy and sticky. i never set like ice. then i tried to freeze a different liqueur (tia maria) without doing anything to it and it never set at all.
Can someone plz explain the chemistry here (as to why the cherry thing turned lumpy n not flaky and why the tia maria never set even after 2 days at minus 10)
plz help
japvir:confused:
i needed this particular garnish which looks like a cross between a sorbet and light fluffy ice frost that you find on things kept i the freezer. my intention is to have that kind of a texture that looks like shaved ice, dissolves in the mouth instantaeously and has a stong taste of wine/a liqueur.
i had tried to stew cherries in white wine(coz i had no cherry liqueur) and freeeze it, but it turned out lumpy and sticky. i never set like ice. then i tried to freeze a different liqueur (tia maria) without doing anything to it and it never set at all.
Can someone plz explain the chemistry here (as to why the cherry thing turned lumpy n not flaky and why the tia maria never set even after 2 days at minus 10)
plz help
japvir:confused:
