Margarita Sorbet

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3 Responses

  1. Kat says:

    I’m trying to consider how to make a candy based sorbet. Specifically sour patch kids candy based sorbet. The biggest problem I am coming against is where to get the “bulk” of the sorbet from. Usually it’s from fruit or some sort of juice. I am thinking I can either make a thin syrup from the candy by melting it down and adding water to it and using that as the bulk, or using a relatively neutral/flavorless base such as sprit or ginger ale. I was wondering if you could give me some guidance on how to approach this. Thank you.

    • Anders says:

      Hi Kat,
      Great idea! I would probably go for a simple sugar syrup as the base (with the sugar content appropriately reduced to account for the sugar coming from the candy) and melt the candy therein. To reinforce the sour patch candy-character, I would also consider adding some (very) finely chopped pieces of the candy itself – either as an add-on, sprinkled on top of the sorbet before serving, or as a possible mix-in (then to be added once the sorbet has firmed up a bit during the churning process, or right after the churning has completed). Best of luck!

  2. This is great, perfect with ice cream day coming up

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