hi
I'm busy making sorbet. I have it in an ice cream maker I borrowed.
Firstly - how long is is meant to churn for? i.e. how solid should it get
Also I want to put small scoops of sorbet into shot glasses for new year's eve. Would it be better to scoop the mixture out while it's still slightly slushy (not completely solid) and then freeze or will that form ice crystals? Otherwise trying to scoop it out on the night is going to be a faff.
Help. Thanks