1 hour ago, blue_dolphin said:
How did this do? Sounds like a very refreshing combination!
It was still too gummy, flavor was great though. I am thinking the acid is creating invert syrup when boiled with the sugar so it was throwing off all my calculations. One day I will try it again
White chocolate sorbet looks delicious! I am glad there were no texture issues. In the EMP cookbook they suggest that if you let white chocolate bases chill thoroughly before freezing that you get graininess. Maybe the processing technique of the Creami prevents that
