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Kiwi sherbet | Easy recipe 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

kiwi : Three
(A)砂糖 : 大さじ3
(A)レモン汁 : 大さじ1
キウイ : 3個
(B)無糖ヨーグルト : 80g
(B)練乳 : 大さじ3
(B)レモン汁 : 大さじ1

Time required

30minutes

Procedure

1) Get ready for kiwi 01:33
Cut off the kiwi's calyx.
Cut out a large calyx with a kitchen knife.
Peel vertically.
2) Make a basic taste 02:11
Put the zipper bag in the bowl and open the mouth.
Insert 1 and (A).
Hold the mouth of the zipper bag and crush the kiwi by hand.
Knead until the sugar dissolves.
Put two 1s and crush them to a large size.
Remove the air from the zipper bag and close the mouth.
Cool and harden in the freezer for about 3 hours.
3) Make yogurt flavor 03:40
Put the zipper bag in the bowl and open the mouth.
Insert 1 and (B).
Hold the mouth of the zipper bag and crush the kiwi by hand.
Put two 1s and crush them to a large size.
Remove the air from the zipper bag and close the mouth.
Cool and harden in the freezer for about 3 hours.
4) 仕上げる 05:04
固めた2と3を揉みほぐす。
器に盛る。
スライスレモン(分量外)を添える。

Point

・ You can change the amount of sugar as you like.
・ Although white sugar is used as sugar, millet sugar or Lacanto S may be used instead.
・ The condensed milk in (B) may be replaced with sugar or honey.
・ Use a zipper bag that is resistant to freezing.
・ Change the crushing condition of a few kiwis to your liking.
・ The time required to cool and harden in the freezer is not included in the required time.
・ Adjust the cooling and hardening time.
・ If it is too cold and hardened, remove it from the freezer and set it aside.