Using a solution of Invert sugar (trimoline) On a 3 to 1 scale mixed with sucrose (sugar) the sorbet wont allow water molecules to crystallize thus leaving you with rock solid sorbet. The flavor of the rose water is intense i used 1 bottle of Indian rose water diluted with 1 gallon of water..I then added the juice from two lemons..3 cups invert sugar and 1 cup of table sugar add cooked until everything was dissolved.. then i cooled it down...
Now this is where my story takes a interesting turn.. after waiting 3 hours for it to cool and still not being happy with its temperature , I took it amongst myself to throw the sorbet in the freezer to rapid cool before taking for a spin in our ice cream machine .....yup i forgot it ...the next day i was eager to get to work to see if id find i solid brick of over crystallized sorbet or what.... which i kinda did ... i took a spoon to check the consistency of the crystals and if the product was savable when i scratched the surface i was amazed to see that the sorbet fluffed to twice its size .so i scratched and scratched .... and to my joy the product is better than if i would have churned it ...its not a true sorbet nor is it a true granita its like an frozen cloud..the taste is super refreshing...Its taste reminds me of being at the florist when you open the cooler door to check if there is a diamond in the ruff ...that burst of floral innocence that rushes up your nose....I just cant wait for every one to try it...
Using a solution of Invert sugar (trimoline) On a 3 to 1 scale mixed with sucrose (sugar) the sorbet wont allow water molecules to crystallize thus leaving you with rock solid sorbet. The flavor of the rose water is intense i used 1 bottle of Indian rose water diluted with 1 gallon of water..I then added the juice from two lemons..3 cups invert sugar and 1 cup of table sugar add cooked until everything was dissolved.. then i cooled it down...
Now this is where my story takes a interesting turn.. after waiting 3 hours for it to cool and still not being happy with its temperature , I took it amongst myself to throw the sorbet in the freezer to rapid cool before taking for a spin in our ice cream machine .....yup i forgot it ...the next day i was eager to get to work to see if id find i solid brick of over crystallized sorbet or what.... which i kinda did ... i took a spoon to check the consistency of the crystals and if the product was savable when i scratched the surface i was amazed to see that the sorbet fluffed to twice its size .so i scratched and scratched .... and to my joy the product is better than if i would have churned it ...its not a true sorbet nor is it a true granita its like an frozen cloud..the taste is super refreshing...Its taste reminds me of being at the florist when you open the cooler door to check if there is a diamond in the ruff ...that burst of floral innocence that rushes up your nose....I just cant wait for every one to try it...
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