Looking for improved texture in peach sorbet. Added peach liquor last time. Would gelitin improve?

Question

Texture more like granita and I'd like it to be smoother and more skippable. Is anything in the peach liquors that would keep gelatin from jelling. If not gelatin, what should I try?

Answer 1

How are you freezing it? In an ice cream freezer or just in a tray in the regular freezer? Gelatin would improve the texture if you are freezing it in a tray int the freezer - if you are using an ice cream freezer then more sugar will help improve the texture. Since you didn't share the recipe or the freezing method it's hard to speculate what will make it better!