Mondo Knows Facts
Sorbet stays scoopable only with enough sugar
Sugar and a little alcohol lower the freezing point of the fruit puree
A sorbet made from pure fruit and water freezes into a solid block because there is not enough dissolved sugar to depress the freezing point. Adding sugar, and sometimes a spoonful of alcohol, keeps part of the mixture liquid at freezer temperature so it can be scooped. Too much sugar and it never sets at all.
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Tags: sorbet, sugar, freezing
Sorbet stays scoopable only with enough sugar: the short answers
- Where does this come from, and can I check it?
- Sugar and a little alcohol lower the freezing point of the fruit puree. The figure is taken from Encyclopaedia Britannica, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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- Yes. It sits on the Food shelf, one of 1,090 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.
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