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 Post subject: Re: >> Corazon Sorbetto <<
PostPosted: Thu May 29, 2014 2:40 am 
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Joined: Mon May 19, 2014 1:52 am
Posts: 316
Location: Philly
My grandma always taught us to use alcohol when making sorbetto and that was just the home variety. Like mel said the texture is just superb. We also usually made our own home made extracts vanilla, lemon, orange, and raspberry. Guess they used these wild raspberries in Italy they looked like blueberries. But we just had to use the normal ones from the grocery store in the US.



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 Post subject: Re: >> Corazon Sorbetto <<
PostPosted: Thu May 29, 2014 4:49 am 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3363
Location: USA... mostly.
WHO'S <> I regularly make sorbets w/alcohol for flavoring, but ROOK is talking about more than flavor... he wants to feel it. That much alcohol in the mix just won't set hard.



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 Post subject: Re: >> Corazon Sorbetto <<
PostPosted: Thu May 29, 2014 7:54 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 671
Location: Raleigh, NC
White wine sorbet is a default flavor. Rum sorbet is soup.


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 Post subject: Re: >> Corazon Sorbetto <<
PostPosted: Thu May 29, 2014 5:11 pm 
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Location: USA... mostly.
LEPUS <> Not necessarily, as it's only the alcohol that won't freeze. Wine & Champagne sorbets work so well due to the low alcohol content in said liquids. You can flambé off the rums' alcohol to create a rum concentrate to flavor your sorbet or iced cream. ROOK won't get buzzed off flavoring though. ;)



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 Post subject: Re: >> Corazon Sorbetto <<
PostPosted: Mon Jun 02, 2014 12:08 am 

Joined: Wed Feb 20, 2013 2:22 am
Posts: 547
80 proof rum should freeze about -30F. Maybe have some fun with liquid nitrogen? Knowing Rookie and his toys he probably has a Dewar full sitting around somewhere.

Cheers,

Rick


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