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HOME MADE LEMON ICE CANDY

HOME MADE LEMON ICE CANDY

HOME MADE ICE CANDY PRODUCTION CONTAIN 

1) Syrup production
2) Addition of fruit pulp.
3) Fruit mixing.
4) Molding.
5) Storage.




Ingredient Require for 20 Nos.(50 ml.) of Lemon Ice Candy.


Water -650 ml.

Sugar - 350 gram.

Pectin - 5 gram.

Lemon fruit - 3 nos.

Additive: Edible Green color.

Wooden sticks - 20 Nos.

Equipment require for home made Ice-Candy.

Gas stove
SS pot (2 liter)
50 ml Candy Mold (you can use small Tea glass if mold not available) 
Refrigerator
Process for Mix preparation


Take Water in stainless steel pot and add 50% sugar  in it and mix remaining quantity with Pectin.




After temperature reaches at 60 degree Celsius (approximately) add blend of sugar and pectin.


Cool syrup at room temperature and place in to refrigerator for 2 hours at 0 to 7 degree Celsius.
After two hours remove syrup from refrigerator and add 3 lemon Juice in it and mix well.




Fill mold by prepared syrup mixture. if you don't have mold you can use small glass as a mold as shown in bellow image.



After filling mold place molds in to refrigerator for 30 minutes at -20 degree Celsius or less than -20. 

After 30 minutes remove molds from refrigerator and insert ice candy sticks at the center of mold.



After completing stick insertion in mold again place in to refrigerator for 2 hours at -20 degree Celsius or bellow temperature.


After two hours make sure your ice candy completely hard in texture and remove mold from candy by inserting mold in normal water and serve it.







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