The Science of the Best Sorbet | Serious Eats
Sorbet recipes often call for alcohol, sometimes as little as a tablespoon, to improve texture. Why? Alcohol reduces a sorbet base's freezing point, thus making the sorbet softer and easier to scoop. And the more alcohol you add, the softer the sorbet gets, until you add so much that the sorbet's freezing point is literally too cold to freeze ...
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