about | A B C D E F G H I J K L M N O P Q R S T U V W X Y Z |
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about | A B C D E F G H I J K L M N O P Q R S T U V W X Y Z |
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| Sangria | SAVORY | Sorbet Syrup | Strawberry_ Red_wine | SANGRiA | Infuse; | | | 1 | bottle | red
wine | | | | | | 1 | stick | cinnamon | | 1 | | star anise | | 1 | tsp
| coarsed white pepper | | 2 | | cloves | | 1 | | vanilla bean | | 1 | tsp
| coarsed coriander seeds | | 1 | tsp | chopped ginger | | 1 | | orange,
sliced | | 1
| | lemon sliced | | 200 | grs | strawberries, cut in 4 | | ½ | | banana, sliced | | ½ | | ripe pear, sliced | | Bring to a boil and let simmer for 10 mn Let cool and strain using a laddle to slightly express some juice from the fruits Add to finish |
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| Sangria | SAVORY | Sorbet Syrup | Strawberry_ Red_wine | SORBET SYRUP | 675 | gm | sugar
| | 500 | gm | water
| | 75 | gm | corn syrup | | 175 | gm | sugar | | 3 | gm | pectin | | Bring
the three (3) first ingredients to a boil. Gradually add
the two (2) last combined ingredients and wait for the boil while stirring with a whisk. Let cool before storing in the fridge. |
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| Sangria | SAVORY | Sorbet Syrup | Strawberry_ Red_wine | STRAWBERRY
RED WINE | 900 | gm | Fresh Strawberries | | 1 | cup | Red
Wine (Languedoc / Corbieres / ...) | | 1
| | Vanilla bean | | 2 | cups | Sugar | | 2 | | Lemon Juices | | Combine the strawberries, red wine and sugar in a bowl and stir. Spit the vanilla bean lengthwise in half and scrape
out the seeds.
Mix everything together , heat the mix up to 180ºF and let sit for 45 minutes. Remove pod and puree the mix in blender. Let cool and freeze in ice cream maker. |
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about | A B C D E F G H I J K L M N O P Q R S T U V W X Y Z |
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about | A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
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| Watermelon | Yuzu | WATERMELON
OTHER
MELONS |
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| Watermelon | Yuzu
| YUZU
OTHER CITRUS | 250 | gm | Water
| | 20
| gm | Milk powder
| | 20 | gm | Trimoline
(or not at all if too soft)
| | 40 | gm | Glucose
powder
| | 220 | gm | Sugar
| | 2 | gm
| Stabilizer | | 250 | gm | Yuzu Juice | | - Combine all ingredients, except yuzu juice, stabilizer and 50 g of sugar, bring
to boil. - Mix reserved sugar and stabilizer together thoroughly and whisk into hot sugar syrup. - Strain
mixture and chill thoroughly. - Burr mix into yuzu juice and spin immediately. |
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