Trying to develop a Bloody Mary sorbet recipe, but I want it to be a little boozier than the typical alcoholic recipes.

Using fresh juice from local heirlooms, along with typical BMary ingredients, possibly a little simple syrup, though the heirlooms are already very sweet.

Was wondering if anyone had ever tried thickening with Ultratex in a sorbet? Was thinking that might help with the freezing/consistency issues of alcohol? Need for a brunch tomorrow!

  • Posted by: Eaton
  • August 3, 2013
  • 1 Comment

1 Comment

stagneskitchen August 3, 2013
I would suggest gelatin. Google milkbar icecream or sorbet. The Milkbar cookbook uses gelatin for an awesome consistency!
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