橘子冰

冰和果子露是由水果purées或果汁制成的冷冻甜点。他们应该是水果的精华，具有强烈的，清晰的味道。冰，有时被称为水冰或格兰尼塔，具有令人愉快的颗粒状质地，而果子露或冰沙是在冰淇淋机中冷冻的，具有天鹅绒般的光滑质地。水果和糖是果子露和冰的基本成分。加一点香草精或利口酒，再加一小撮盐，味道会更好。水果需要成熟且味道浓郁。批判性地品尝它;清淡的水果可以做成清淡的冰沙或冰。只要能做成果汁或purée，任何水果都可以冷冻成冰或果子露。嫩的水果可以puréed，而生在食品磨粉机或食品加工机，然后过滤去籽。 I usually heat berries with a bit of sugar just until they start to release their juices before puréeing them. Harder fruits, such as pears and quinces, need to be cooked until soft before they can be puréed. You don’t have to strain citrus juice: remove the seeds by hand, and leave the pulp in for more texture and flavor. Sugar not only adds sweetness, it lowers the freezing temperature of the mix, which inhibits the formation of ice crystals. This is particularly important for achieving the velvety texture of a sherbet. Chilling and freezing mutes, or dulls, sweetness. For proper flavor when frozen, add sugar until the mix tastes overly sweet at room temperature. (For a very revealing experiment, take 3 separate tablespoons of purée or juice and add different amounts of sugar to each one. Freeze them, and taste each one for both sweetness and texture.) An ice is literally fruit juice or purée that has been frozen. The puréed fruit or juice is generally sweetened and then poured into a shallow glass or stainless-steel dish and put to freeze. When adding sugar, go slowly and test a small spoonful of the mix to see if more sugar is needed before adding more to the whole batch. You can also freeze a sample of the mix before freezing the whole lot to verify how it will taste when frozen. Once the mixture is in the freezer, stir it now and then to break up the ice crystals and to keep it from separating. The more often the ice is stirred while it is freezing, the finer the crystals will be in the end. I like to stir an ice once after the top and sides have started to freeze, and then again when it is slushy but not solid. When the ice is solid but still soft when poked, take it from the freezer and chop it. Scrape across the top down to the bottom with a fork, or use a pastry scraper and chop up and down and across the pan until the ice is completely broken up and fluffy. Let the ice re-chill before serving. Give it a light fluff and scoop it with a fork into a bowl or cup. Serving an ice with the same fruit that it was made from, either tossed with a bit of sugar or poached, provides a beautiful contrast of taste and texture. Sherbet is made much the same way as an ice, but it is frozen in an ice-cream maker. The important difference is that sherbet needs to be sweeter to acquire the right texture. To find the amount of sweetness required, you should experiment a bit at first and sample small frozen amounts. Once you have done this a few times it will become second nature. Chill the mixture well before putting it into the ice-cream maker. This helps the sherbet freeze quickly, which helps keep the ice crystals small. It is a great treat to make more than one kind of sherbet, either from complementary fruits or from different varieties of the same one, and serve them together.