Made the strawberry angostura sorbet with raspberries instead. Followed the same recipe and measured at 28 brix. Froze in a -26 C / -15 F freezer, so colder than a domestic freezer. Churned in a pacojet without releasing air.
The sorbet came out too soft to quenelle, but after freezing again it can actually be worked with a spoon until it's soft enough to quenelle. I'm guessing the high alcohol content makes it difficult to freeze.
I want to use this sorbet for service at work. but it's too soft after churning. The only solution I can think of is to add fructose syrup at 28 brix to lower the alcohol content but this may dilute the flavors too much. I suppose churning it a few hours before service could work as well but it would be unpredictable.
One potential problem is that I could have measured the solids content wrong (I have calibrated my refractometer but did not let the base come to room temp before measuring. Not yet very experienced with it)
Another issue is that substituting raspberries for strawberries means you lose more of the base when you sieve, but I measured it after sieving so it should be fine.
I really love this recipe, the color and taste of the sorbet is amazing and I really want to use it. Would love to have some suggestions why it didn't work for me.
