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Hey everyone! I'm new to desserts and having some troubles with freezing a raspberry sorbett. I premixed everything and cool it for a 2-3 hours and then I have a mixing cup that freezes that I mix with I cant get it to thicken the way it should. It comes out more like a smoothie then anything. Any feedback is awesome and thankyou in advance.
 

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Seen that phenomenon before. Was the temp of the freezer that was being used to freeze the insert. Freezer must be really cold and insert needs plenty of time to fully freeze. Also, you might want to chill down the mix for longer (or in a colder refrigerator).

Chances are that if you freeze the “smoothie” it will be acceptable.
 

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One trick to give things a head start is to take maybe a quarter of your mix and put it in the freezer. Right before adding the mix to the machine you put the frozen part in with the part that's been cooling in the refrigerator. Stir it until it melts into the mix. This will bring the temperature of the mix down a lot lower than the refrigerator can do on its own. It's okay if the part in the freezer isn't solid. You just want it to be very cold.
 

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Sherbet and Sorbet are two different things.
Please clarify as to which one you are making.
Sorbet is simply sweetened fruit juice that's frozen. Sherbet has cream added.
 

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As a Pastry Chef who has made a lot of both, there is a fine balance to the sugar syrup that is used and the freezing point. There are tools that can be purchased to check the syrup density of your products (Sometimes called brix meters). Some are cheap (Density Meter https://www.pastrychef.com/SYRUP-DENSITY-METER-HYDROMETER_p_1336.html) and others like I used are around $500 (https://www.agriculturesolutions.com/atago-pal-maple-digital-maple-syrup-refractometer-0-85-brix).
Check out this link to see if it helps.
https://www.my-vb.com/files/documents/public/eng/tm_glacerie_dct01g-i_en-2018-mail.pdf
 

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As a Pastry Chef who has made a lot of both, there is a fine balance to the sugar syrup that is used and the freezing point. There are tools that can be purchased to check the syrup density of your products (Sometimes called brix meters).
As a home devotee of sorbet trying to produce a consistent product, I bought one of the cheap meters. It's adequate for my purposes and I believe lets me achieve a more consistent sugar content regardless of the fruit being used. Not that I'd imagine this is the primary issue in this case. You'd need an intensely sweet mix to keep it from getting beyond the smoothie phase.
 

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As a Pastry Chef who has made a lot of both, there is a fine balance to the sugar syrup that is used and the freezing point. There are tools that can be purchased to check the syrup density of your products (Sometimes called brix meters). Some are cheap (Density Meter SYRUP DENSITY METER / HYDROMETER-MATFER-250108) and others like I used are around $500 (Atago PAL-MAPLE Digital Maple Syrup Refractometer (0-85 Brix)).
Check out this link to see if it helps.
https://www.my-vb.com/files/documents/public/eng/tm_glacerie_dct01g-i_en-2018-mail.pdf
I think it is too expensive for me.
The FJD https://www.fjdretail.com/best-digital-brix-refractometer/]brix refractometer[/url] I bought only cost ¥149.
Of course, there are cheaper options. Hand Held Refractometer - FJD | FJDynamics Refractometer Handheld Air
 

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Raspberries have as part of their normal makeup certain things that keep them from freezing....something very similar but not the same as antifreeze. Certainly not as toxic as antifreeze.

So if you are using pure raspberry puree with sugar and insufficient juice/liquid of some other sort to dilute the raspberry puree...of course it's not freezing.

Sugar quantity is not relevant to lack of freezing temperature. It is relevant to crystal size.
 
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