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celery_sorbet [2022/01/01 01:32]
jforbes created 		celery_sorbet [2022/01/01 02:32] (current)
jforbes [Celery Sorbet]
Line 1: Line 1:
 ====== Celery Sorbet ====== ====== Celery Sorbet ======
  
-  + 
-  +^ Ingredient          ^ Qty.  ^ unit   ^ ratio ^ 
-Ingredient weight unit Ratio Process +| Celery Juice        | 436   | g      | 100%  | 
-Celery Juice 436 g 100% -- Combine All Ingredients – Float a clean whole raw egg in the mixture – What is needed is for the egg to float and expose 5¢ coin size area. – If the area exposed is smaller than a nickel then add corn syrup – If the area exposed is greater than a nickel then add water or celery juice – Refrigerate over night – Process per your ice cream maker’s directions  +| Simple Syrup (1:1)  | 340   | g      |  78%  | 
-Simple Syrup (1:1) 340 g 78%  +| Corn Syrup          | 37    | g      |   8%  | 
-Corn Syrup 37 g 8%  +| Gin                 | 25    | g      |   6%  | 
-Gin 25 g 6%  +| Lemon Juice         | 12    | g      |   3%  | 
-Lemon Juice 12 g 3%  +| Salt                |  1    | pinch  |       | 
-Pinch of Salt + 
 + 
 +===== Instructions ===== 
 + 
 +  - Combine All Ingredients 
 +  - Float a clean whole raw egg in the mixture 
 +  - The egg needs to float at a height that exposes 5¢ coin size area. 
 +  - If the area exposed is smaller than a nickel add corn syrup 
 +  - If the area exposed is greater than a nickel add water or celery juice 
 +  - Refrigerate over night 
 +  - Process per your ice cream maker’s directions
  
celery_sorbet.1641018749.txt.gz · Last modified: 2022/01/01 01:32 by jforbes

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