Lack of proper freezing techniques causes ice crystals to grow, making sorbet icy and grainy after a day; learn how to preserve its smooth texture.
Why Sorbet Texture Falls Apart After a Day in the Freezer
Browsing Tag
Ice crystal formation
5 posts
Why Strawberry Pieces Turn Tough and Icy in Frozen Desserts
Why strawberry pieces turn tough and icy in frozen desserts is due to ice crystal formation, and understanding how to prevent this can improve texture and flavor.
Granita Texture: How Big Ice Crystals Become the Point
Nurture the perfect granita by understanding how large ice crystals develop, and discover how to achieve that signature grainy texture that keeps everyone coming back.
Freezer Burn Science: Why Ice Crystals Form on Your Ice Cream
A deeper understanding of freezer burn reveals how ice crystals form on your ice cream and how to prevent it effectively.
Freezing & Hardening: How Churning Temperature Affects Quality
Upping your churning temperature control can dramatically impact ice crystal size and texture—discover how to perfect your freezing process for optimal quality.
