{"id":22573,"date":"2015-06-18T03:00:53","date_gmt":"2015-06-18T03:00:53","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=22573"},"modified":"2022-12-13T14:49:32","modified_gmt":"2022-12-13T13:49:32","slug":"sorbet-pa-vita-persikor-med-champagne","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=22573","title":{"rendered":"Sorbet p\u00e5 vita persikor med champagne"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3502.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-22576\" src=\"http:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3502.jpg\" alt=\"IMG_3502\" width=\"424\" height=\"631\" srcset=\"https:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3502.jpg 424w, https:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3502-101x150.jpg 101w, https:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3502-202x300.jpg 202w\" sizes=\"auto, (max-width: 424px) 100vw, 424px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3500.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-22577\" src=\"http:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3500-300x225.jpg\" alt=\"IMG_3500\" width=\"300\" height=\"225\" srcset=\"https:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3500-300x225.jpg 300w, https:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3500-150x113.jpg 150w, https:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3500.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong>Vi gick f\u00f6rbi en delikatessbutik i v\u00e5ra kvarter och jag fick p\u00e5 v\u00e4g ut syn p\u00e5 en l\u00e5da vita persikor fr\u00e5n Frankrike och ett habeg\u00e4r uppstod. Jag \u00e4lskar den delikata aromatiska smaken av just vita persikor, de \u00e4r inte billiga men oj s\u00e5 goda. Det \u00e4r fruktk\u00f6ttet som \u00e4r vitt, skalet \u00e4r vackert rosar\u00f6tt. Samma dag som vi gjorde denna ljuvliga sorbet tittade vi p\u00e5 prinsbr\u00f6llopet p\u00e5 TV och vad serverade de till efterr\u00e4tt om inte sorbet p\u00e5 vita persikor och champagne! Jag serverade champagnen till sorbet i st\u00e4llet f\u00f6r att blanda i den, men b\u00e5da funkar mycket bra och blir till en riktigt lyckad och festlig efterr\u00e4tt. P\u00e5 br\u00f6llopet serverades sorbeten med en m\u00e4ngd andra godsaker i en vacker kreation medan den i Katinkas Kitchen tronade i ensamt majest\u00e4t.&nbsp;<a href=\"http:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3494.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-22579\" src=\"http:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3494-300x225.jpg\" alt=\"IMG_3494\" width=\"300\" height=\"225\" srcset=\"https:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3494-300x225.jpg 300w, https:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3494-150x113.jpg 150w, https:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3494.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/strong><\/p>\n<p><em><strong>Du beh\u00f6ver:&nbsp;<\/strong><\/em><\/p>\n<p>6 vita persikor, skalade, delade i halvor och urk\u00e4rnade<\/p>\n<p>2 dl socker<\/p>\n<p>knappt 2 dl vatten<\/p>\n<p>ev n\u00e5gra msk glykos<a href=\"http:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3496.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-22581\" src=\"http:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3496-300x225.jpg\" alt=\"IMG_3496\" width=\"300\" height=\"225\" srcset=\"https:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3496-300x225.jpg 300w, https:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3496-150x113.jpg 150w, https:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3496.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>lite pressad citron<\/p>\n<p><em><strong>G\u00f6r s\u00e5 h\u00e4r:&nbsp;<\/strong><\/em><\/p>\n<p>B\u00f6rja med att koka upp sockerlagen ett tag innan du ska g\u00f6ra sorbeten s\u00e5 den hinner svalna. Koka upp sockret med vattnet och ev. glykosen. L\u00e5t koka ett litet tag p\u00e5 medelh\u00f6g v\u00e4rme s\u00e5 den blir lite <a href=\"http:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3497.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-22582\" src=\"http:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3497-300x225.jpg\" alt=\"IMG_3497\" width=\"300\" height=\"225\" srcset=\"https:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3497-300x225.jpg 300w, https:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3497-150x113.jpg 150w, https:\/\/files.katinkaskitchen.com\/2015\/06\/IMG_3497.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>simmig. St\u00e4ll d\u00e4refter sockerlagen att svalna.<\/p>\n<p>L\u00e4gg de bitarna av persikok\u00f6tt i en mixer tillsammans med tre fj\u00e4rdedelar av sockerlagen. Pressa i lite citron ocks\u00e5 &#8211; det ger fin syra och bidrar till att hindra frukk\u00f6ttet att m\u00f6rkna vid oxidering. Smaka av och tills\u00e4tt mer sockerlag om du beh\u00f6ver. Det brukar bli b\u00e4st att ha i all sockerlag &#8211; t\u00e4nk p\u00e5 att sorbetmassan smakar mindre s\u00f6tt n\u00e4r den kylts till sorbet.<\/p>\n<p>H\u00e4ll i glassmaskin och kyl tills stelnat till en kr\u00e4mig fin sorbet. Servera direkt, helst i kylda sk\u00e5lar eller glas. H\u00e4ll kall champagne \u00f6ver vid servering.<\/p>\n<p>Bon app\u00e9tit \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n<p>Katinka Hammarski\u00f6ld<\/p>\n<p>katinka.hammarskiold@hotmail.com<\/p>\n<p>www.katinkaskitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Vi gick f\u00f6rbi en delikatessbutik i v\u00e5ra kvarter och jag fick p\u00e5 v\u00e4g ut syn p\u00e5 en l\u00e5da vita persikor fr\u00e5n Frankrike och ett habeg\u00e4r uppstod. Jag \u00e4lskar den delikata aromatiska smaken av just vita persikor, de \u00e4r inte billiga men oj s\u00e5 goda. Det \u00e4r fruktk\u00f6ttet som \u00e4r [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":22577,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[71,11746,55],"tags":[],"class_list":["post-22573","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-efterratter","category-glass","category-socker"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/22573","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22573"}],"version-history":[{"count":5,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/22573\/revisions"}],"predecessor-version":[{"id":36167,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/22573\/revisions\/36167"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/22577"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}