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It gives the sorbet a softer, smoother texture at freezer temperatures, making it easier to scoop. (Gelatin binds with water and inhibits the formation of large ice crystals that make for a more granular texture.) Also gives a more viscous mouthfeel and helps scoops hold their shape better.
You can leave it out, but the texture and mouthfeel of the sorbet won't be quite the same.
Ain't no thing.
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