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Lemon sherbet | Easy recipes at home related to culinary researcher / Transcript of recipe by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

粉ゼラチン : 2g
はちみつ : 80g
(A) 水 : 20ml
(B) 水 : 100ml
(C) Lemon juice : 100ml
(C) レモンの皮 : 適量
(C) 牛乳 : 100ml

Time required

40minutes

Procedure

1) Melt gelatin powder 01:27
Put gelatin powder and water (A) in a container and mix.
2) Prepare the lemon 01:49
Peel the lemon zest with a knife and chop it into small pieces.
Squeeze the lemon juice and strain the seeds and pulp with a tea strainer.
3) Heat the honey 03:21
Put the water and honey from (B) in a pan and heat over medium heat.
Bring the honey to a boil while melting it.
Reduce the heat and let it boil for about 30 seconds.
4) 材料を混ぜる 03:51
3にゼラチンを加えて溶かし、火から下ろす。
鍋を氷水にあて、混ぜながら粗熱を取る。
氷水から外し、(C)を加えて混ぜ合わせる。
5) 冷凍庫で冷やし固める 05:05
ジップ袋に4を入れ、空気を抜いて口を閉じる。
冷凍庫で2時間冷やし固め、全体を揉む。
再度冷凍庫で1時間冷やし固め、全体を揉む。
6) 仕上げる 06:57
Repeat the same process twice, and complete it when you take it out of the bag.

Point

・ Use lemons that do not use preservatives.
・ Sugar or granulated sugar may be used instead of honey.
・ Lemon peel may be scraped with Glazer.
・ Commercially available lemon juice may be used.
・ Lemon juice should be strained before use.