The picture in the guide it came with for sorbet had chunks up on the surface like that.. it also said if it’s not frozen flat to not do it, so I get what you’re saying but per their own photos it seems like they advertise it can handle something like this. Although when I recently tried it I did try to flatten the top as much as I could.
Noooooo you’re going to blend the can and then dump it into the pint and freeze it over night. The book says specifically do not do this it will burn up your machine
There is a list of approved fruits for the sorbet in the manual. Some fruits will not work, and canned fruit in water allegedly will also not work. From my understanding there has to be a high sugar content or even fruit in syrup otherwise the motor could struggle and break
Yes ! This a whole different concept. With a blender you will get a smoothie, , something to drink or could be thick enuf to spoon it. This actually gives you the ice cream experience. For low fat recipes, it comes out like a soft serve or a bit firmer. For full fat recipes it comes out much like ice cream. I love mine.
@@TexasAlabama another difference is the technology. You are using milk or low fat milk substitutes, low fat cottage cheese or yogurts. You would not get the “ ice cream” texture by freezing yogurt and them blending in the creami. But you get it with the creami.
