I made salt and straws strawberry cucumber sorbet using their sorbet base and it came out super weird and bubbly? I made the base prior and it did look kind of bubbly, then I set it in the fridge overnight and mixed it with the juices, churned it for 30 minutes and it came out like this. Did I do something?
by Nandaniscool
3 Comments
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Needs longer churning, no?
Does the recipe call for any stabilizers, e.g. xanthan gum, locust bean gum, etc.? My experience with xanthan is that it traps air when being blended akin to whipping egg whites.