准备

• 橙汁（你应该得到3杯果汁），并通过一个大碗里设定的细网筛。搅拌柠檬汁。冷冻果汁直至冷，约30分钟。冲洗筛子。
• Put the sugar and 1 cup water into a medium container. Cover tightly and shake until the sugar is dissolved. Add the corn syrup; stir to combine. Chill in the refrigerator until cold, about 30 minutes.
• Put the orange juice , 1 cup of the simple syrup, the Cointreau, and guar gum (if using) in a blender. Blend until smooth. Strain the mixture through the fine-mesh sieve into a tall (6 to 8 cup) container. Stir in the orange zest.
• 为了检查索收底座的密度，用开槽勺轻轻降低鸡蛋进入容器（不要将其丢弃或可能破裂）。如果鸡蛋水槽，将其取出并搅拌2汤匙。简单的糖浆。目标是用糖浆调节糖密度，直到鸡蛋漂浮在山梨囊底座的表面下方，壳体的暴露区域大约是四分之一的大小。用鸡蛋进行测试，添加更多糖浆2 TBS。一次，直到蛋漂浮，如下所示。什么时候，取出鸡蛋。冷却冰肉碱直至非常冷，至少30分钟，最长6小时。
• 根据制造商的说明冻结冰淇淋制造商的冰淇淋碱。冰糕正在搅拌时，将两种品脱尺寸容器放入冰箱中。将冰糕转移到品脱容器中并冻结直至硬化，至少在服务前至少4小时。如果山梨醇太高了舀起来，让它在冰箱里坐在冰箱里20分钟。

提前提示

您可以将简单的糖浆存储在冰箱中长达2周。

The finished sorbet will keep in the freezer for up to 2 weeks; after that the texture may become icy, but you can thaw and refreeze the base in your ice cream maker.