On 6/10/2014 11:41 PM, Travis McGee wrote:
> I've been working my way through a number of fruit sherbets. I am
> making watermelon sherbet now, from a recipe that calls for a packet
> of gelatine in the mix. The other sherbets did not call for this, so I
> am wondering what the purpose would be. Perhaps it prevents crystals
> from growing too large?

Bingo. It's sometimes used to help thicken a chilled product, but in
frozen desserts it is most commonly used to keep the ice crystals
smaller, thus maintaining a creamier instead of icier/grittier texture.