Texture more like granita and I%26#039;d like it to be smoother and more skippable. Is anything in the peach liquors that would keep gelatin from jelling. If not gelatin, what should I try?
Looking for improved texture in peach sorbet. Added peach liquor last time. Would gelitin improve?
How are you freezing it? In an ice cream freezer or just in a tray in the regular freezer? Gelatin would improve the texture if you are freezing it in a tray int the freezer - if you are using an ice cream freezer then more sugar will help improve the texture. Since you didn%26#039;t share the recipe or the freezing method it%26#039;s hard to speculate what will make it better!
at home skin care
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