01 4 / 2013
28 9 / 2011
Kombucha Sorbet Experiments
I’ll admit I don’t know much about kombucha - a “fermented yeast” known for its impressive range of health benefits and uniquely tart flavor. I was introduced to this beverage only a couple of months ago.
I couldn’t find any information online on the best way to incorporate kombucha into frozen desserts, so I treated the kombucha as I would the beer in Jeni’s Lambic Sorbet recipes.
The first sorbet was based on Hannah’s Love Potion #99 - an artisanal blend of blueberry, lavender and rose. (I received a bottle at the recent L.A. Food Swap) In this sorbet, we used unflavored kombucha to which I added the fruit and florals.
Hannah thought the result was “too sweet” but for someone like me whose palate is less acclimatized to the intense kombucha flavor, I thought this was a nice balance of sweet and sour.
My second experiment uses Hannah’s Banana Kombucha. I am still fine tuning the recipe, referring to David Lebovitz’s recipe for Banana Sorbet. The sorbet looks all gooey and soft in the photo because it just came out of the ice cream machine.
If you have used kombucha in frozen desserts, please share!
Permalink 8 notes
29 8 / 2011
Who Wants Ice Cream?
The next L.A. Food Swap will take place on September 3rd, 2011 in Silverlake. The ice cream-making has begun…
ICE CREAM FLAVORS:
- Ginger Orange with Dark Chocolate Freckles
- Tamarind Coconut
- Lemon with Lavender & Poppyseeds
- Chocolate Porter Sorbet with Roasted Cherries
- Celery with Rum-soaked Raisins
- Mint Julep (Bourbon & fresh mint)
- Caramel Apple
- Basil Lime Sorbet
- Bacon and Pineapple
- Pumpkin Pie
- Peanut & Kaffir Lime
I will be bringing at least TWO containers of each flavor.
*Register for the Food Swap HERE.
Permalink 3 notes
01 8 / 2011
06 7 / 2011
14 6 / 2011
14 6 / 2011
Permalink 12 notes
02 5 / 2011
25 4 / 2011