In order to retain the attractive "half melted" quality of the strawberry angostura sorbet, should I be primarily concerned with the alcohol % and amount by weight of alcohol?
If for instance I wanted to make the exact same recipe, but substitute bourbon, could I use a 90 proof bourbon and sub directly?
I want to try using some of Pok Pok's Sohm drinking vinegars in the sorbet. They have a honey one which is great. My thought is, use the strawberry angostura recipe as a starting point, substitute the honey vinegar for the malic acid / bitters (so 55g total). As the new weight is now 555g, I would then use 55g of a neutral alcohol like 90 proof vodka, would that work?
