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--- celery_sorbet [2022/01/01 01:48]
jforbes
+++ celery_sorbet [2022/01/01 02:32] (current)
jforbes [Celery Sorbet]
@@ Line 2: / Line 2: @@
-^ Ingredient          ^ Qty.  ^ unit   ^ ratio ^ Process ^
+^ Ingredient          ^ Qty.  ^ unit   ^ ratio ^
-| Celery Juice        | 436   | g      | 100%  |         |
+| Celery Juice        | 436   | g      | 100%  |
-| 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  |       | :::     |
+| Salt                |  1    | pinch  |       |
+===== 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

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