celery_sorbet
Differences
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| Both sides previous revision Previous revision Next revision | Previous revision | ||
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celery_sorbet [2022/01/01 02:28] jforbes |
celery_sorbet [2022/01/01 02:32] (current) jforbes [Celery Sorbet] |
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| Line 4: | Line 4: | ||
| ^ Ingredient | ^ Ingredient | ||
| | 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 | | | Corn Syrup | 37 | g | | ||
| | Gin | 25 | g | | | Gin | 25 | g | | ||
| 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 | + | - The egg needs to float at a height that exposes |
| - | - If the area exposed is smaller than a nickel | + | - If the area exposed is smaller than a nickel add corn syrup |
| - | - If the area exposed is greater than a nickel | + | - 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.1641022090.txt.gz · Last modified: 2022/01/01 02:28 by jforbes