Why is my Ninja CREAMi sorbet crumbly?
NOTE: If your freezer is set to a very cold temperature, the sorbet may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more if not adding mix-ins. CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once!
What makes sorbet creamy?
Fruit high in pectin (berries, stone fruit, and grapes) or fiber (mangoes, pears, and bananas) are high in viscosity and full of body, and they make for an especially creamy sorbet that approximates the texture of ice cream.
How do I stop my sorbet from crystallizing?
Glucose syrup, corn syrup, or invert sugar can improve the texture of the final sorbet, and also help to keep it from freezing solid. In these syrups, sucrose has been broken down into glucose and fructose. They have more body than simple syrup and resist crystallization.