Perfect Sorbet [Sorbet Stabilizer] ☮ Vegan ✡ OU Kosher Certified - 50g/2oz (stabilizes and prevents crystal formation in sorbet recipes)

I added this at the recommended rate to my usual sorbet recipes in my Cuisinart ICE-30. The results were a smoother consistency and fewer/smaller ice crystals. I plan to use this in all my sorbets from now on.

Perfect for water popsicles, you have to add it while blending, and preferably added to other dry ingredients.

TLDR Version: Pro: None Con: * Not for beginners * No real instructions, have to do additional research * Need to buy a scale * Takes some math and science - too much mental power if you're looking for something simple. * Does not work for Vegans ****I watched the company's videos and they mention how the sorbet version should be good for dairy-free milk due to the high water content within plant milks****. However.... * It was most effective if you add a lot of fat * The sorbetto stabilizer does NOT bind the ice crystals, NOR does it thicken the mixture to minimize the natural water within milk or fruit. Large ice crystals. Deeper Details: So I decided to invest in the science of ice cream. I've spent over $100 and destroyed about 15 batches of ice cream until I found a solution - Xanthan gum. The effort/research: I researched European ice creams / sorbets vs American versions. American ice cream has a lot of sugar, fat and cream. I realized I don't want that many calories in my ice cream. European style focuses on natural fibers and custard like tecture. Stabilizer: After following all the instructions, buying a scale to weigh everything, and experimenting with various amounts of the stabilizer. I concluded a couple things: 1. Unfortunately, this stabilizer do not activate at all, not at low temperatures as mentioned. 2. Additionally to following the traditional methods, I also tried... *Letting it set over night *Taking the milk, pouring in a blender cup, THEN adding the stabilizer and blending for 60 sec. It did thicken a TINY bit but still ended up with fairly large ice crystals. I concluded that this does not work. The "perfect ice cream" , "the perfect gelato", "the perfect sorbetto" - none of them effective.

me first time trying stabilizers but in my opinion, this is a very nice one. my sorbet came out way creamier than it usually does without stabilizer

Made a yogurt sorbet and it came out great!

Ottimo

Made a slimy inedible sorbet.

The product has the potential to be an efficient way to make sorbet at home. However, it does not dissolve easily with any kind of mixture. I have tried hot water, mixer, blender, but eventually, it stays separated as little white balls within your mix. The only way I could get it to somehow mix was when I used sugar. But for the most part, I am using thick sorbet that already has sugar in it. So, it has become useless. The most troubling issue is that in the question part in the product page in Amazon, they only respond to the questions that are convenient for them. I have asked this very question (how to mix) and they do not respond. I do not recommend the product.