酸樱桃和薰衣草冰糕食谱
通过
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2020年4月15日更新
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慢慢加入盐和酸橙汁，一次只加一点。你可能需要或多或少取决于你的樱桃，但要记住，当冷冻时，味道的强度会降低。如果你想让你的冰糕尝起来像10，那就把底料调到11。如果你找不到酸樱桃，你可以用它们的甜樱桃;只要增加酸度就能让食物保持酸爽。
混合好之后，酱底可以在冰箱里放几个小时，这样味道就可以混合，温度也可以下降。完成的冰沙如果加入一杯自制的酸橙苏打水，就会有你喝过的最好的樱桃酸橙酒。
配方的事实
华体会应用下载
- 3杯酸樱桃，切片去核(约一夸脱整)
- 3/4杯糖(可选:香草糖)
- 半茶匙薰衣草
- 2汤匙Luxardo maraschino利口酒
- 半茶匙粗盐，或按个人口味
- 2.5茶匙酸橙汁，或者根据个人口味
方向
将樱桃，糖，薰衣草和利口酒混合在搅拌机中。搅拌至光滑。慢慢加入盐和酸橙汁，边吃边品尝(见注释)。
将混合物通过细网过滤器倒入容器中，冷藏3小时，或直到非常冷。根据制造商的说明将冰淇淋机搅拌均匀。
特种设备
搅拌机或食品加工机，冰淇淋机
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