Title: How to make homemade sorbet? Simple tutorials necessary to cool down in summer
In the hot summer, sorbet has become a must-have delicacy to cool down and quench thirst. In the past 10 days, discussions about homemade sorbet have soared across the Internet, especially around key words such as health, low sugar, and creative flavors. This article will combine popular topics to provide you with a structured guide to homemade sorbet, covering material selection, detailed steps and popular recipe recommendations.
1. Analysis of hot topics on homemade ice cream across the Internet (last 10 days)
| Popular keywords | Discuss the popularity index | Related topics |
|---|---|---|
| low sugar sorbet | 85% | Diabetes-friendly, sugar-controlled diet |
| fruit popsicles | 78% | Seasonal fruits, children’s recipes |
| Yogurt Sorbet | 72% | Probiotics, high protein |
| Creative styling | 65% | Cartoon mold, same style as internet celebrity |
2. List of basic tools for making homemade sorbet
| Tool name | Instructions for use | alternative |
|---|---|---|
| Sorbet mold | Styling core tools | Paper cup + wooden stick |
| mixer | Mixed ingredients | Manual egg beater |
| electronic scale | Precise proportioning | Measuring cup/spoon |
3. Universal basic formula (can be freely derived)
| Material | Proportion | function |
|---|---|---|
| liquid base | 80% | Milk/coconut milk/juice |
| thickener | 5% | Light cream/yoghurt |
| sweetener | 15% | Honey/Zero Calorie Sugar |
4. Step-by-step production tutorial
1.Preparation stage:Sterilize all tools with boiling water, and wash and core fruit ingredients in advance. Calculate the total material amount based on the mold capacity, and it is recommended that the first production should be within 500ml.
2.Mixing link:First mix the liquid base and sweetener and stir until completely dissolved, then add the thickener and beat slowly. If using fruit, puree it first and filter out the fiber.
3.Mold insertion techniques:When pouring into the mold, leave 1cm of expansion space. After inserting the ice cream stick, gently shake the mold to eliminate air bubbles. For complex shapes, it is recommended to freeze in layers, leaving 30 minutes between each layer.
4.Freezing parameters:Freeze at -18℃ for more than 6 hours, and the best taste period is within 24 hours. Before demoulding, rinse the outer wall of the mold with warm water for 10 seconds to make demoulding easier.
5. Actual test of formulas of three major Internet celebrities
| Name | Material combination | Features |
|---|---|---|
| Starry Sky Sorbet | Butterfly pea flowers + coconut milk + mango cubes | natural gradient color |
| Cat Claw Popsicle | Yogurt + Strawberry Jam + Chocolate Pen | Cute style |
| Green Skinny Sorbet | Kale + Banana + Chia Seeds | Meal replacement function |
6. Solutions to common problems
1.Ice slag problem:Adding 5% cornstarch or 1 egg yolk can improve the taste. Using whole milk is better than skimmed milk.
2.Difficulty in demoulding:The success rate of silicone molds is higher than that of plastic molds, and insufficient freezing time can also cause adhesion.
3.Sweetness control:Freezing will weaken the sweetness, and it is recommended that the sweetness in liquid form be 20% higher than usual.
4.Storage points:Store separately in a sealed seal to avoid odor transfer. The best eating temperature is between -5℃ and -8℃.
Once you master these techniques, you can develop your own sorbet recipe based on seasonal fruits and personal taste preferences. This summer, use healthy homemade sorbet instead of commercial products that are high in sugar and additives. You can not only enjoy the coolness but also ensure your nutritional intake.
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