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OMG!!!am drooling here..yummy!!
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Very inviting...

Dawn (KitchenTravels)

Jen - yay! I think you'll love this sorbet. We plowed through ours in a matter of days. :) And I'm so hooked on David's book and ice cream making that I keep my ICE20 bowl in the freezer 24/7 now, just in case the urge hits me to whip up a new recipe.

Michael - Agreed, it is great! Thanks for the tip, I'll give that a shot. Lots of sorbets in my future with summer fruits coming into season. :)

Michael @ Herbivoracious.com

David's book is great, isn't it? A great tip that a local pastry chef (Dana Cree) taught me is to add about 1/4 tsp of xanthan gum to sorbets. It will stabilize it so you are less likely to get ice crystals especially if it comes in and out of the freezer a few times.


This is a little strange. I just googled something like, "how long should I chill sorbet before churning" and came across this blog post. I was googling this because I, too, read David Lebovitz's post about the soft-cover book, bought it, and have been drooling over it until I bought myself an ice cream maker yesterday (also, incidentally, the ICE-20). This morning I bought the ingredients to make this exact sorbet, and it's chilling in my fridge as I type this...overnight, per your recommendation. Thanks!

Dawn (KitchenTravels)

Awww, thanks Shriya! This sorbet was amazing. I'll definitely make it again.


Wow!!!! I am drooling here. Looks very inviting and refreshing. :-)

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