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.
Please enter a valid email address.
Well played. You deserve a cookie.
Did you catch that "s"? We're expanding!
What's Ahead for Our Cookbook Clubs
17 All-Natural Spring Cleaning Tricks For the Kitchen
Mary Berry's 1970s Cooking Segments
10 Spring Desserts
Make This One Dressing, Let It Guide 7 Meals
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)