Ingredients with Measurements:
- 2 cups freshly squeezed amanatsu juice
- 1 cup water
- 1 cup sugar
- 1 tablespoon lemon juice
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
a. In a medium saucepan, combine water and sugar. Heat over medium heat until the sugar dissolves, stirring occasionally.
b. Remove from heat and let the syrup cool to room temperature.
c. In a large bowl, combine the amanatsu juice, lemon juice, and the cooled syrup. Mix well.
d. Pour the mixture through a fine mesh strainer to remove any pulp or seeds.
e. Chill the mixture in the refrigerator for at least 2 hours.
f. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
g. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Chilling time: 2 hours
Freezing time: 2 hours
5. Temperature:
Room temperature for the syrup and chilled for the mixture.
Serving size:
This recipe makes about 4 cups of sorbet.
Nutritional information:
Calories: 180
Fat: 0g
Carbohydrates: 46g
Protein: 0g
Sodium: 5mg
Sugar: 45g
Substitutions for ingredients:
- Amanatsu juice can be substituted with any citrus juice.
- Lemon juice can be substituted with lime juice.
Variations:
- Add a tablespoon of vodka or tequila to the mixture before churning for a boozy sorbet.
- Add chopped mint or basil leaves to the mixture for a refreshing twist.
Tips and tricks:
- Make sure to strain the mixture to remove any pulp or seeds for a smooth sorbet.
- Chilling the mixture before churning will help the sorbet freeze faster and have a smoother texture.
- Use a high-quality ice cream maker for the best results.
Storage instructions:
Store the sorbet in a freezer-safe container in the freezer for up to 2 weeks.
Reheating instructions:
No reheating necessary.
Presentation ideas:
Serve the sorbet in a chilled glass or bowl with a sprig of mint or basil on top.
Garnishes:
Mint or basil leaves, sliced citrus fruits, or a drizzle of honey.
Pairings:
Pair the sorbet with a glass of sparkling wine or a citrus-based cocktail.
Suggested side dishes:
Serve the sorbet as a palate cleanser between courses or as a light dessert after a heavy meal.
Troubleshooting advice:
- If the sorbet is too hard, let it sit at room temperature for a few minutes before serving.
- If the sorbet is too soft, freeze it for a few more hours.
Food safety advice:
Make sure to wash your hands and all equipment before preparing the sorbet. Store the sorbet in a clean and sanitized container.
Food history:
Amanatsu is a citrus fruit that is native to Japan. It is known for its sweet and tangy flavor and is often used in desserts and drinks.
Flavor profiles:
The amanatsu sorbet is sweet, tangy, and refreshing.
Serving suggestions:
Serve the sorbet as a light dessert after a meal or as a palate cleanser between courses.
Related Categories
Cooking Method: N/A
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Region: Japanese
Taste: Refreshing, Tangy, Citrusy, Sweet, Fruity