Refreeze SherbetSafe to leave meat out for a couple of hours?Can I re-cook a ham that was left out overnight?Refreezing already thawed breadCan you refreeze chicken after it has been cooked from frozenLetting Chicken thaw in fridge?Help - Thawed frozen Lasagne issuesTransporting chicken between refrigerators - how long is too long?Is it safe to thaw chicken to have it brined and then freeze again?Old frozen ground lamb - safe to eat?Sous vide power issue. Food safety
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Refreeze Sherbet
Safe to leave meat out for a couple of hours?Can I re-cook a ham that was left out overnight?Refreezing already thawed breadCan you refreeze chicken after it has been cooked from frozenLetting Chicken thaw in fridge?Help - Thawed frozen Lasagne issuesTransporting chicken between refrigerators - how long is too long?Is it safe to thaw chicken to have it brined and then freeze again?Old frozen ground lamb - safe to eat?Sous vide power issue. Food safety
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Can you eat Sherbet once it has completely thawed and then frozen again? Mine was left out over night in about 65 degree room. Is it okay to freeze it again and eat it. I put it back in the freezer in the morning.
food-safety
edited Mar 4 '17 at 17:47
Debbie M.
3,96022039
asked Sep 21 '15 at 21:46
SusanSusan
1612
add a comment |
Can you eat Sherbet once it has completely thawed and then frozen again? Mine was left out over night in about 65 degree room. Is it okay to freeze it again and eat it. I put it back in the freezer in the morning.
food-safety
edited Mar 4 '17 at 17:47
Debbie M.
3,96022039
asked Sep 21 '15 at 21:46
SusanSusan
1612
add a comment |
Can you eat Sherbet once it has completely thawed and then frozen again? Mine was left out over night in about 65 degree room. Is it okay to freeze it again and eat it. I put it back in the freezer in the morning.
food-safety
edited Mar 4 '17 at 17:47
Debbie M.
3,96022039
asked Sep 21 '15 at 21:46
SusanSusan
1612
Can you eat Sherbet once it has completely thawed and then frozen again? Mine was left out over night in about 65 degree room. Is it okay to freeze it again and eat it. I put it back in the freezer in the morning.
food-safety
food-safety
edited Mar 4 '17 at 17:47
Debbie M.
3,96022039
asked Sep 21 '15 at 21:46
SusanSusan
1612
edited Mar 4 '17 at 17:47
Debbie M.
3,96022039
asked Sep 21 '15 at 21:46
SusanSusan
1612
edited Mar 4 '17 at 17:47
Debbie M.
3,96022039
edited Mar 4 '17 at 17:47
Debbie M.
3,96022039
edited Mar 4 '17 at 17:47
Debbie M.
3,96022039
3,96022039
asked Sep 21 '15 at 21:46
SusanSusan
1612
asked Sep 21 '15 at 21:46
SusanSusan
1612
asked Sep 21 '15 at 21:46
SusanSusan
1612
1612
add a comment |
add a comment |
2 Answers
2
active
oldest
votes
While nobody can say with 100% certainty that your refrozen sherbet is safe, I certainly would not expect any danger. The ingredients in sherbet are just not that conducive to quick or dangerous spoilage.
The problem I would anticipate would have much more to do with quality. Sherbet is frozen while being churned, giving it a consistency like ice cream. Since your sherbet was completely thawed and refrozen, it very likely froze in a big chunk. That being the case, you might want to serve it after breaking it up by shaving it with a fork or by using a food processor. Breaking up the ice chunk like that will give you a product that bears very little resemblance to sherbet, but would be more like an Italian ice. Just as good, but different.
answered Sep 21 '15 at 23:08
Jolenealaska♦Jolenealaska
51k20161289
1
I know this is unlikely helpful for the OP, but if you do happen to have an ice cream maker, you can probably also refreeze it in that and get back closer to the right texture.
– Cascabel♦
Mar 4 '17 at 18:03
You can also refreeze it as if you were preparing a granita -- pour it into a shallow layer in a pan (eg, a 9x13 casserole dish), and once it starts to freeze, stir it up with a fork. As it freezes further, every so often scrape the top frozen layer with a fork to break it into smaller crystals. If you have a blender that can crush ice, you can also freeze it in an ice cube tray and then crush it up in the blender.
– Joe
Mar 6 '17 at 3:24
add a comment |
I suggest that the only way to maintain the texture of sherbet melted would be if the sherbet is just slightly thawed. As to restoring completely thawed sherbet, I don't think you can unless you gradually freeze the output from a blender. The Italian ice idea above sounds practical!
edited 22 mins ago
Divi
2,990165484
answered 35 mins ago
JOHN de BECKJOHN de BECK
1
New contributor
JOHN de BECK is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
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2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
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votes
active
oldest
votes
While nobody can say with 100% certainty that your refrozen sherbet is safe, I certainly would not expect any danger. The ingredients in sherbet are just not that conducive to quick or dangerous spoilage.
The problem I would anticipate would have much more to do with quality. Sherbet is frozen while being churned, giving it a consistency like ice cream. Since your sherbet was completely thawed and refrozen, it very likely froze in a big chunk. That being the case, you might want to serve it after breaking it up by shaving it with a fork or by using a food processor. Breaking up the ice chunk like that will give you a product that bears very little resemblance to sherbet, but would be more like an Italian ice. Just as good, but different.
answered Sep 21 '15 at 23:08
Jolenealaska♦Jolenealaska
51k20161289
1
I know this is unlikely helpful for the OP, but if you do happen to have an ice cream maker, you can probably also refreeze it in that and get back closer to the right texture.
– Cascabel♦
Mar 4 '17 at 18:03
You can also refreeze it as if you were preparing a granita -- pour it into a shallow layer in a pan (eg, a 9x13 casserole dish), and once it starts to freeze, stir it up with a fork. As it freezes further, every so often scrape the top frozen layer with a fork to break it into smaller crystals. If you have a blender that can crush ice, you can also freeze it in an ice cube tray and then crush it up in the blender.
– Joe
Mar 6 '17 at 3:24
add a comment |
While nobody can say with 100% certainty that your refrozen sherbet is safe, I certainly would not expect any danger. The ingredients in sherbet are just not that conducive to quick or dangerous spoilage.
The problem I would anticipate would have much more to do with quality. Sherbet is frozen while being churned, giving it a consistency like ice cream. Since your sherbet was completely thawed and refrozen, it very likely froze in a big chunk. That being the case, you might want to serve it after breaking it up by shaving it with a fork or by using a food processor. Breaking up the ice chunk like that will give you a product that bears very little resemblance to sherbet, but would be more like an Italian ice. Just as good, but different.
answered Sep 21 '15 at 23:08
Jolenealaska♦Jolenealaska
51k20161289
1
I know this is unlikely helpful for the OP, but if you do happen to have an ice cream maker, you can probably also refreeze it in that and get back closer to the right texture.
– Cascabel♦
Mar 4 '17 at 18:03
You can also refreeze it as if you were preparing a granita -- pour it into a shallow layer in a pan (eg, a 9x13 casserole dish), and once it starts to freeze, stir it up with a fork. As it freezes further, every so often scrape the top frozen layer with a fork to break it into smaller crystals. If you have a blender that can crush ice, you can also freeze it in an ice cube tray and then crush it up in the blender.
– Joe
Mar 6 '17 at 3:24
add a comment |
While nobody can say with 100% certainty that your refrozen sherbet is safe, I certainly would not expect any danger. The ingredients in sherbet are just not that conducive to quick or dangerous spoilage.
The problem I would anticipate would have much more to do with quality. Sherbet is frozen while being churned, giving it a consistency like ice cream. Since your sherbet was completely thawed and refrozen, it very likely froze in a big chunk. That being the case, you might want to serve it after breaking it up by shaving it with a fork or by using a food processor. Breaking up the ice chunk like that will give you a product that bears very little resemblance to sherbet, but would be more like an Italian ice. Just as good, but different.
answered Sep 21 '15 at 23:08
Jolenealaska♦Jolenealaska
51k20161289
While nobody can say with 100% certainty that your refrozen sherbet is safe, I certainly would not expect any danger. The ingredients in sherbet are just not that conducive to quick or dangerous spoilage.
The problem I would anticipate would have much more to do with quality. Sherbet is frozen while being churned, giving it a consistency like ice cream. Since your sherbet was completely thawed and refrozen, it very likely froze in a big chunk. That being the case, you might want to serve it after breaking it up by shaving it with a fork or by using a food processor. Breaking up the ice chunk like that will give you a product that bears very little resemblance to sherbet, but would be more like an Italian ice. Just as good, but different.
answered Sep 21 '15 at 23:08
Jolenealaska♦Jolenealaska
51k20161289
edited Sep 22 '15 at 1:13
answered Sep 21 '15 at 23:08
Jolenealaska♦Jolenealaska
51k20161289
answered Sep 21 '15 at 23:08
Jolenealaska♦Jolenealaska
51k20161289
answered Sep 21 '15 at 23:08
Jolenealaska♦Jolenealaska
51k20161289
51k20161289
1
I know this is unlikely helpful for the OP, but if you do happen to have an ice cream maker, you can probably also refreeze it in that and get back closer to the right texture.
– Cascabel♦
Mar 4 '17 at 18:03
You can also refreeze it as if you were preparing a granita -- pour it into a shallow layer in a pan (eg, a 9x13 casserole dish), and once it starts to freeze, stir it up with a fork. As it freezes further, every so often scrape the top frozen layer with a fork to break it into smaller crystals. If you have a blender that can crush ice, you can also freeze it in an ice cube tray and then crush it up in the blender.
– Joe
Mar 6 '17 at 3:24
add a comment |
1
I know this is unlikely helpful for the OP, but if you do happen to have an ice cream maker, you can probably also refreeze it in that and get back closer to the right texture.
– Cascabel♦
Mar 4 '17 at 18:03
You can also refreeze it as if you were preparing a granita -- pour it into a shallow layer in a pan (eg, a 9x13 casserole dish), and once it starts to freeze, stir it up with a fork. As it freezes further, every so often scrape the top frozen layer with a fork to break it into smaller crystals. If you have a blender that can crush ice, you can also freeze it in an ice cube tray and then crush it up in the blender.
– Joe
Mar 6 '17 at 3:24
1
1
I know this is unlikely helpful for the OP, but if you do happen to have an ice cream maker, you can probably also refreeze it in that and get back closer to the right texture.
– Cascabel♦
Mar 4 '17 at 18:03
I know this is unlikely helpful for the OP, but if you do happen to have an ice cream maker, you can probably also refreeze it in that and get back closer to the right texture.
– Cascabel♦
Mar 4 '17 at 18:03
You can also refreeze it as if you were preparing a granita -- pour it into a shallow layer in a pan (eg, a 9x13 casserole dish), and once it starts to freeze, stir it up with a fork. As it freezes further, every so often scrape the top frozen layer with a fork to break it into smaller crystals. If you have a blender that can crush ice, you can also freeze it in an ice cube tray and then crush it up in the blender.
– Joe
Mar 6 '17 at 3:24
You can also refreeze it as if you were preparing a granita -- pour it into a shallow layer in a pan (eg, a 9x13 casserole dish), and once it starts to freeze, stir it up with a fork. As it freezes further, every so often scrape the top frozen layer with a fork to break it into smaller crystals. If you have a blender that can crush ice, you can also freeze it in an ice cube tray and then crush it up in the blender.
– Joe
Mar 6 '17 at 3:24
add a comment |
I suggest that the only way to maintain the texture of sherbet melted would be if the sherbet is just slightly thawed. As to restoring completely thawed sherbet, I don't think you can unless you gradually freeze the output from a blender. The Italian ice idea above sounds practical!
edited 22 mins ago
Divi
2,990165484
answered 35 mins ago
JOHN de BECKJOHN de BECK
1
New contributor
JOHN de BECK is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
I suggest that the only way to maintain the texture of sherbet melted would be if the sherbet is just slightly thawed. As to restoring completely thawed sherbet, I don't think you can unless you gradually freeze the output from a blender. The Italian ice idea above sounds practical!
edited 22 mins ago
Divi
2,990165484
answered 35 mins ago
JOHN de BECKJOHN de BECK
1
New contributor
JOHN de BECK is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
I suggest that the only way to maintain the texture of sherbet melted would be if the sherbet is just slightly thawed. As to restoring completely thawed sherbet, I don't think you can unless you gradually freeze the output from a blender. The Italian ice idea above sounds practical!
edited 22 mins ago
Divi
2,990165484
answered 35 mins ago
JOHN de BECKJOHN de BECK
1
New contributor
JOHN de BECK is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I suggest that the only way to maintain the texture of sherbet melted would be if the sherbet is just slightly thawed. As to restoring completely thawed sherbet, I don't think you can unless you gradually freeze the output from a blender. The Italian ice idea above sounds practical!
edited 22 mins ago
Divi
2,990165484
answered 35 mins ago
JOHN de BECKJOHN de BECK
1
New contributor
JOHN de BECK is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
edited 22 mins ago
Divi
2,990165484
edited 22 mins ago
Divi
2,990165484
edited 22 mins ago
Divi
2,990165484
2,990165484
answered 35 mins ago
JOHN de BECKJOHN de BECK
1
New contributor
JOHN de BECK is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 35 mins ago
JOHN de BECKJOHN de BECK
1
answered 35 mins ago
JOHN de BECKJOHN de BECK
1
1
New contributor
JOHN de BECK is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
JOHN de BECK is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
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