ISO: ISO: Sorbet experts. I want to make Apple Cider Sorbet this weekend and have questions..

[barbara-in-va]

First, the recipe does not use an ice cream maker and I would like to use one

Second, you add whipped egg whites to the sorbet after it's been in the freezer for a couple of hours and is completely slushy

So, I've never used egg whites in sorbet, can I just leave them out since I am using a machine? or do I add them half way through? What is the purpose of them in sorbet?

Thanks for your thoughts!

 

[richard-in-cincy]

it's about texture and emulsification...

frozen fruit juices can be grainy, the egg whites lighten it up and blend it all together. If you make it in the machine, add towards the end to blend.

 

[traca]

Agreed. It's about how the ice crystals are formed. Egg white = better texture (no "shards" of ice)

 

[barbara-in-va]

Who knew? I had no idea that the whites helped with the texture...

Richard and Traca, can't thank you enough!! I will turn it tomorrow morning and let you know how it worked smileys/smile.gif

Many thanks!