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| 2012/02/25 12:27:12瀏覽790｜回應18｜推薦110 | |
Rinse the loquats, put them in a clean jar of some sort, and then fill the jar with sugar. Peeling the loquats gives the sugar quicker access, and makes for a smoother eating experience afterward, I couldn't pack my jar too tightly, so I wound up using 500 grams of sugar for 1 kilo of loquats. Then, you seal the jar, put it in a dark, cool place and let it sit for a few months. The loquats emit juices, the sugar helps them ferment, and lo and behold, you have sweet, alcoholic fruit. This would also work with other kinds of firm stone fruit, such as peaches, plums or apricots. Loquat lemon mint sorbet 500 grams peeled and pitted loquats (about 750-800 grams with peels and pits) Juice and zest of 2 lemons 2 tablespoons sugar, give or take 1 tablespoon loosely packed mint leaves ( about 5 grams) Peel and pit the loquats. If the peels don't come off easily, dunk the loquats in boiling water for a few minutes, and then try peeling. If you're not using an ice cream maker, put the cleaned loquats into the freezer and freeze until solid. Finely chop the mint leaves. Blend the loquats with the mint, lemon juice and zest(the zest adds texture;leave it out if you want a smoother sorbet) in a food processor. If your loquats were not frozen, put the mixture into an ice cream maker for about 1/2 hour, until frozen. Let the mixture harden a bit in the freezer.
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