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celery_sorbet

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celery_sorbet [2022/01/01 02:27]
jforbes 		celery_sorbet [2022/01/01 02:32] (current)
jforbes [Celery Sorbet]
Line 4: Line 4:
 ^ Ingredient          ^ Qty.  ^ unit   ^ ratio ^ ^ 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%  |
Line 15: Line 15:
   - Combine All Ingredients   - Combine All Ingredients
   - Float a clean whole raw egg in the mixture   - Float a clean whole raw egg in the mixture
-  - What is needed is for the egg to float and expose 5¢ coin size area. +  - The egg needs to float at a height that exposes 5¢ coin size area. 
-  - If the area exposed is smaller than a nickel then add corn syrup +  - If the area exposed is smaller than a nickel add corn syrup 
-  - If the area exposed is greater than a nickel then add water or celery juice+  - If the area exposed is greater than a nickel add water or celery juice
   - Refrigerate over night   - Refrigerate over night
   - Process per your ice cream maker’s directions   - Process per your ice cream maker’s directions
  
celery_sorbet.1641022076.txt.gz · Last modified: 2022/01/01 02:27 by jforbes

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