Ninja Creami Cherry Sorbet (3 Ingredients) - Recipe Diaries (2024)

FAQs

Why is my Ninja CREAMi sorbet crumbly? ›

TIP: If your freezer is too cold, the sorbet may look crumbly. If this occurs, select RESPIN to process the mixture a little more.

Can I use frozen fruit in the Ninja Creami? Yes, you can.

Ice cream machines work by churning / aerating mixtures whilst freezing them. As the mixture freezes, the churning action breaks down large ice crystals, producing that creamy smooth texture we know and love. At the same time, air is trapped in the network of crystals, which increases volume.

Sorbet in a Nutshell

That's it: You could make a sorbet with nothing but plain water and sugar. "In ice cream, a combination of fat, protein, and sugar all influences ice cream's texture, but in sorbet sugar is the big fish." Sugar doesn't just sweeten sorbet—it's also responsible for sorbet's structure.

Why does my ice cream become icy? The presence of too much water in your ice cream mix can cause iciness. This could be from using high-water content ingredients or from not blending your mix sufficiently.

Yes, you can refreeze Ninja Creami bases if you don't eat or serve the entire pint after processing it. The brand recommends flattening the top of your frozen treat before refreezing it, which I do with the back of a spoon.

A Creami is not a blender (there are plenty of top-notch Ninja blenders if that's what you're after), and the user manual makes that very clear. You don't use this machine for crushing ice or blending loose ingredients.

If you're finding that your Ninja Creami Ice Cream has a greasy taste, it's likely due to a high butterfat content in your ice cream mix.

Sugar plays a larger roll in the sorbet than just sweetening the fruit juice. It's also crucial for the sorbet's texture. Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue.

If your sorbet is rock-hard after churning and freezing: Allow it to sit on the counter for 5 minutes to soften before scooping OR. Melt the base back down to liquid, add more sugar, or a bit of corn syrup, or a splash of alcohol, then re-churn and refreeze.

Why put egg white in sorbet? ›

If you want a fluffier sorbet, you can add two egg whites, whipped to form stiff peaks, when the mixture begins to solidify.

Too little sweetener and your sorbet will be icy; too much sweetener and it will be mushy. Churn or stir your sorbet while it's freezing to prevent large ice crystals from forming. Please note the “Easy (no keep)” method doesn't require any sweetener or churning/stirring.

2 parts juice, 1 part water is a good starting point. 1-2 tbsp liqueur for flavor, but also prevents the sorbet from freezing solid.

The more the temperature fluctuates up and down, the larger the water crystals become inside the sorbet, making the it less creamy and with a crunchy feel. When placed in the storage freezer, the Sorbet should always be stored in its tray and covered with parchment paper or clear film to avoid any loss of humidity.

A powdery Ninja Creami is common after the first spin when making light or high protein Ninja Creami ice creams. Ninja Creami protein ice cream and light ice creams typically need 1 or 2 Re-Spin cycles. If it's really powdery, try adding a tablespoon of protein shake, milk, or cream before you Re-Spin.