{"id":31734,"date":"2020-01-25T03:00:00","date_gmt":"2020-01-25T03:00:00","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=31734"},"modified":"2024-10-31T09:25:16","modified_gmt":"2024-10-31T08:25:16","slug":"havtornssorbet","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=31734","title":{"rendered":"Havtornssorbet"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"http:\/\/files.katinkaskitchen.com\/fullsizeoutput_3114-1024x1024.jpeg\" alt=\"\" class=\"wp-image-32056\" style=\"width:512px;height:512px\" srcset=\"https:\/\/files.katinkaskitchen.com\/fullsizeoutput_3114-1024x1024.jpeg 1024w, https:\/\/files.katinkaskitchen.com\/fullsizeoutput_3114-300x300.jpeg 300w, https:\/\/files.katinkaskitchen.com\/fullsizeoutput_3114-150x150.jpeg 150w, https:\/\/files.katinkaskitchen.com\/fullsizeoutput_3114-768x768.jpeg 768w, https:\/\/files.katinkaskitchen.com\/fullsizeoutput_3114-1536x1536.jpeg 1536w, https:\/\/files.katinkaskitchen.com\/fullsizeoutput_3114-2048x2048.jpeg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Havtorn har en ganska s\u00e4regen och komplex smak &#8211; den \u00e4r full av sp\u00e4nnande tropiska smaker<\/strong> <strong>och har samtidigt en viss beska samt mycket h\u00f6g syra. Den beh\u00f6ver socker f\u00f6r att komma till sin r\u00e4tt, s\u00e4rskilt i efterr\u00e4tter, fast inte f\u00f6r mycket. <\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Jag anv\u00e4nder \u00e4ven havtornen i matr\u00e4tter<\/strong>, <strong>som i en skys\u00e5s p\u00e5 kycklingfond. H\u00e4r f\u00e5r den trona i eget majest\u00e4t i en ljuvlig sorbet som brukar f\u00e5 \u00e4ven den mer skeptiske p\u00e5 fall<\/strong>. <strong>S\u00f6tsyrlig och vackert orangef\u00e4rgad \u00e4r den en favorit hos oss. <\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Havtorn hittar man gl\u00e4djande nog numera praktiskt i frysdisken p\u00e5 m\u00e5nga mataff\u00e4rer. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Du beh\u00f6ver: <\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 paket fryst havtorn (\u00e0 225 gram &#8211; totalt 450 gram)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 dl socker<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 1\/2 dl glykos (ger extra bra konsistens p\u00e5 sorbeten)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 1\/2 dl vatten<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>G\u00f6r s\u00e5 h\u00e4r: <\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Koka upp socker och vatten till sockerlagen. L\u00e4gg i de frysta havtornen och glykosen och v\u00e4rm upp. Om du anv\u00e4nder f\u00e4rska b\u00e4r blandar du dem med den avsvalnade sockerlagen, f\u00f6r att beh\u00e5lla s\u00e5 mycket n\u00e4rings\u00e4mnen som m\u00f6jligt, inte minst b\u00e4rens rika inneh\u00e5ll p\u00e5 C-vitamin. L\u00e5t det hela st\u00e5 och svalna. Smaka av s\u00e5 du har bra syra och tills\u00e4tt eventuellt mer sockerlag, men t\u00e4nk p\u00e5 att den framtr\u00e4der \u00e4nnu mer n\u00e4r sorbeten blivit fryst. Det \u00e4r d\u00e4rf\u00f6r l\u00e4tt att tro att man har tillr\u00e4ckligt med socker fast man inte har det. Mixa blandningen ordentligt i en h\u00f6g mixer. Sila blandningen genom ett durkslag s\u00e5 du blir av med alla k\u00e4rnor och skalbitar fr\u00e5n havtornen. St\u00e4ll blandningen kallt innan det \u00e4r dags att k\u00f6ra den i glassmaskinen. Det avsilade kan anv\u00e4ndas i yoghurt, fil, p\u00e5 gr\u00f6t eller i br\u00f6d &#8211; fullt av nyttigheter! <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">K\u00f6r sorbeten i glassmaskinen och servera direkt eller kanske \u00e4nnu hellre l\u00e4gg \u00f6ver den f\u00e4rdiga sorbeten i plastbunkar med lock och st\u00e4ll i frysen tills det \u00e4r dags att servera. L\u00e4gg upp, eventuellt med andra goda grejer s\u00e5som rostad vit choklad, rostad riven mandelmassa, kaksmulor, gr\u00e4dde, vaniljmousse (vaniljbavarois), havtornscurd, havtornspulver&#8230; och servera direkt.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bon app\u00e9tit \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen! <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Katinka Hammarski\u00f6ld<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">katinka.hammarskiold@hotmail.com<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">www.katinkaskitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Havtorn har en ganska s\u00e4regen och komplex smak &#8211; den \u00e4r full av sp\u00e4nnande tropiska smaker och har samtidigt en viss beska samt mycket h\u00f6g syra. Den beh\u00f6ver socker f\u00f6r att komma till sin r\u00e4tt, s\u00e4rskilt i efterr\u00e4tter, fast inte f\u00f6r mycket. Jag anv\u00e4nder \u00e4ven havtornen i matr\u00e4tter, som i [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":32056,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[71,11746,11776],"tags":[],"class_list":["post-31734","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-efterratter","category-glass","category-havtorn"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/31734","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=31734"}],"version-history":[{"count":9,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/31734\/revisions"}],"predecessor-version":[{"id":37277,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/31734\/revisions\/37277"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/32056"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}