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!