judi333 has added a photo to the pool:
500 g. grapefruit juice
373 g. water
143 g. saccharose
60 g. glucose powder
5 g. stabilizer
15g.invert sugar
11 g. Campari liqueur
Heat the water with the inverted sugar. Make a dry mix with the saccharose, glucose and stabilizer. When the water reaches 50°C, pour in the dry mix. Bring to boil. Let cool. Add the syrup into the fruit juice. Blend well before placing in the ice-cream maker
via Recipes to Share Pool http://www.flickr.com/photos/23789601@N00/39123027114/in/pool-34955636712@N01
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