I wanted to clarify my refractometer usage. I don't believe I can rely on my little hand-held unit to measure sugar levels in the fruit/sugar sorbet mixtures with any sort of precision or accuracy. I got it when I was playing around using lychees blended with lychee nectar and wanted to get a rough idea of what was going on when I combined them. I'm trying to note readings when I made sorbets but I haven't revisited that particular project so I have no revelations to report.
Here's my most recent Ninja Creami project:
Creamy mocha ice cream? No! It's silky smooth chicken liver pâté! I shared more deets over in the Pâté & Terrine cook-off here:
