レモンシャーベットの作り方☆ジップ袋で超簡単！混ぜて凍らせるだけ♪サッパリなめらか濃厚レモンシャーベットです☆-How to make Lemon Sorbet-【料理研究家ゆかり】

レモンシャーベットの作り方☆ジップ袋で超簡単！混ぜて凍らせるだけ♪サッパリなめらか濃厚レモンシャーベットです☆-How to make Lemon Sorbet-【料理研究家ゆかり】

Today I made lemon sorbet. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home
Please subscribe to my channel Today I would like to make lemon sorbet. This time I will make a very refreshing and delicious lemon sorbet that is perfect for this season. This lemon sorbet can be easily made in a zip bag. The ingredients are easy to find and very simple to make. I hope you’ll have a great time. Please have a look at it. Easy recipes at home Let’s start by introducing today’s ingredients. Here are the ingredients. Lemon juice, lemon zest, milk, water, honey, powdered gelatin, This time, I will make it with these materials. First of all, I will use fresh, raw lemons. The lemon peel is also used here, so be sure to use domestically grown lemons or lemons that can be used with their peels, which do not contain fungicide. And this time, the sweetness will be added with honey. If you do not like honey, you can substitute granulated sugar or sugar. In that case, use 100 g. The sweetness is to your taste, so feel free to adjust it. And this time, I will add gelatin to the sorbet. The addition of gelatin gives it a very smooth texture. I will make it with these ingredients as soon as possible. Easy recipes at home Now let’s make it quickly. First, I soften this powdered gelatin. Add the powdered gelatin and water to the bowl. Mix this well. OK. Mix for 30 seconds or so and it will thicken a little. When thickened, it is OK. Now this one, please leave it like this until you are ready to use it. Then going to peel the lemon, and then going to chop it up. This time, I chop them with a knife, but you can also use a grater or something like this to grate them. Or, if you don’t like lemon peel, you can remove the lemon peel. You can add it to your taste. Now, first of all, peel the skin with a knife. Peel the skin so that as little of the white part as possible gets in. And then, you know, cut this into small pieces. Chop it up like this. You can change the size of this chopping and the other way of chopping as you like. Now, I would like to chop some more. This is OK for the lemon peel. This time I will add roughly 1 teaspoon of lemon zest. Then squeeze the lemon juice. First cut the lemon mentioned earlier in half. Then I will squeeze this lemon. Like this, squeeze the lemon here. I’m using fresh lemon this time, but you can use about 100 ml, so you can use a mixture of fresh lemon and Pokka lemon, or of course you can use just Pokka lemon. And, you know, you can use fresh lemons for everything, like in this case. Now I will squeeze the rest. Finished narrowing down. Now, you know, I have seeds and stuff, so I’d like to squeeze them once. Then I will strain it with a tea strainer. OK. If it is not enough, please add more Pokka Lemon or squeeze it again. That’s the lemon juice ready to go. Easy recipes at home Now, continuing on, once, boil the water. First, let’s put the water and the honey together in a small pot. OK. Then I’ll put it on the fire. Heat over medium heat, stirring constantly. Then dissolve the honey in the water thoroughly. Boiled. When it comes to a boil, turn down the heat a little bit and let it simmer for 30 seconds. OK. Then turn off the fire. After turning off the heat, add the gelatin that has been blended here and let the gelatin dissolve. Add this. Gelatin must be blanched before adding it to hot foods, or the gelatin will leave a crumbly residue. Then mix well and let it dissolve. If it dissolves well, it is OK. Then remove from heat. Then cover the bat with ice water. Then put the pot in. Now, you know, it’s very hot, so I’m going to take it out of the heat a little bit with ice water. Now, it’s very hot, so I put it in ice water to take it off the heat a little bit. It is OK if you lower the temperature to roughly the temperature of a bath. If you cool it down too much, it will harden in here. Now, you know, I let it cool for about a minute. The material of the pot will affect how cold it gets, so as I mentioned earlier, the general rule of thumb is to lower the temperature to about the temperature of a bath. Then remove the ice water. And once it’s off, we add milk, lemon juice, and then lemon zest. And mix this well. OK. Now, please prepare a zip bag, because we are going to harden it with a zip bag this time. I will use 18cm x 20cm zip bags this time. This zip bag should be, you know, one that can be frozen. Open the mouth and set it in a bowl like this. Then pour in the liquid here. OK. After that, air, you know, make sure you get it out. When you want to remove the air, fill this bowl with water and soak this mouth part a little bit to remove the air nicely. And then close the mouth. When I close the mouth about 2/3 of the way, then, you know, I’m going to close the mouth by letting the air out by sinking it firmly down to this last part. OK. Then I’ll prepare the bat, here, and wipe off the water from the bag. And let’s put it on the bat. Now let’s first put this one in the freezer for 2 hours to chill and harden. And once the two hours are up, we will take it out, rub it in, freeze it again, and so on. It has now been two hours. It is a little soft and half frozen. Then, once you’ve done that, rub the whole thing in. It’s a little bit like, you know, crunchy. OK. Then let’s go back to the bat again. It’s like this. Now, after this, take it out every hour and rub it in well each time. Repeat this three times. Now freeze it. One hour has passed. Then I’ll do the same thing as before, again, and I’ll rub it in. More than before, you know, it’s a little bit harder. And a little bit, it’s becoming a little bit crispy and sherbet-like. It’s pretty cold, so I think it’s best if you wear cooking gloves and do it like this. OK, I’ll do it like this. Then, you know, I’ll put it back on the bat again and put it back in the freezer for another hour to cool. Repeat this two more times. It’s done. Now it’s a little bit soft, so let’s do this again, and rub it lightly. It’s in a very soft state. When it is this soft, you can then open your mouth and serve it with a disher or a spoon. It’s done. It looks delicious. Now I would like to transfer the rest to a bowl in the same way. Easy recipes at home Now the lemon sorbet is ready. This is how it turned out. It is very smooth and looks delicious with the lemon zest. Now, I would like to eat. Let’s eat. Delicious. It is very refreshing, but it is very rich with lemon juice. It’s like a thick sorbet. And what’s more, it also contains gelatin, so it’s a very smooth sorbet with a very smooth texture. Easy recipes at home
Please subscribe to my channel I’m going to make this again today. This is the key point of this lemon sorbet. First of all, this time I used fresh, raw lemons. In addition, I also used fresh lemon peels. So if you use the peel, be sure to use domestically grown or fungicide-free lemons that can be eaten down to the peel. As for the lemon zest, it is not necessary to add it if you don’t like it, as it is to your taste. And if you don’t have this fresh lemon, you can substitute Pokka lemon or other lemon juice. And this time I added gelatin to the sorbet. The gelatin gives the sorbet a very smooth texture. By all means, try adding a little bit of gelatin. And this gelatin, be sure to soften it before you use it. If you put it in as a powder, sometimes you will get some bumps, so make sure to soften it thoroughly before dissolving it. Then it will dissolve nicely. And then, you know, all you have to do is mix the ingredients and put it in a zip bag and let it cool and harden, so it’s very easy to make. When you put the mixture in the freezer for 2 hours, you can make it very easy to make. Then, about half of the mixture will harden. Then once you do that, take it out, rub the whole thing in firmly, and put it back in the freezer to chill and harden. And from the second time on, take it out roughly every hour and rub it in each time. I would like you to do this process roughly three to four times. This will give you a very smooth and tasty finish. If you forget to rub it in and it freezes to a crisp, take it out and wait until it is just about ready to be rubbed in, then rub it in and put it back in the freezer for another hour or so. The ingredients are easy to find and very simple to make. It is very tasty and you should try to make it. Easy recipes at home Today I made lemon sorbet. I have many other various videos on my channel. Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは☆料理研究家のゆかりです♪
今回は、レモンシャーベットを作りました☆ジップ袋で超簡単！混ぜて凍らせるだけで簡単に作れます♪ゼラチンでさっぱりなめらか！濃厚なレモンシャーベットです☆とても美味しいので、ぜひ作ってみてください♪

Hello ☆ I’m a culinary expert ♪
This time, I made lemon sorbet ☆ It’s super easy with a zip bag! You can easily make it just by mixing and freezing it ♪ It’s smooth with gelatin! It’s a rich lemon sorbet ☆ It’s very delicious, so please try it ♪
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【材料】
・レモン汁 100ml
・レモンの皮 適量
・牛乳 100ml
・水 100ml / 20ml
・はちみつ80g
・粉ゼラチン 2g

【ingredients】
・100ml Lemon juice
・Lemon zest
・100ml Milk
・100ml / 20ml Water
・80g Honey
・2g Powdered gelatin

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