Santol Jeed-Jard Sorbet: Cough Srim Capsicum Salt-Floating Glass

This is very luxurious. 😋 You can eat two types in one cup.

✨ Giveaway Peculiar Sorbet Formula x 2-in-1 Salt Chili Buoy in One Cup! 🍋🔥

🌟 Selling Points:

• Double Refreshment: You can eat two styles of silky sorbet ice cream and succulent tumbler.

• Texture Play: The fluffy softness of the cotton fluff, contrasting with the buzziness of the salt chili buzzer.

• Taste Layers: The sweet sour taste of herrants. It goes well with the spicy, tip-of-the-tongue saltiness of specially formulated salt peppers.

🥣 Part 1: Bustles (Gussy Pink Texture)

Raw Materials: precocious cotton fertilizer, granulated sugar, salt, lemon

1. Prepare the meat: Peel the goblet deep to white meat. Apply the lemon all over black. Cut the seed in half. (Keep the seed to make sorbet)

2. Reduce astringency: Soak in brine, leave for 1 night in the refrigerator.

3. Sham: Make a little simmering syrup with salt. Stay cool. Squeeze the brine out of the cup gently and soak it in syrup for 2-3 days. The meat will become pink and orange. Very beautiful.

🍦 Part 2: Sorbet (0% Dairy)

Raw Material: Fresh Partridge Meat and Seeds, Cham Syrup, Slightly Corn Flour

1.Extract Flavors: Bring seeds and thorny meat and syrup to extract sweetness, then filter only water.

2. Spin and simmer: Spin the water until it is smooth. Set a soft fire, add a little dissolved cornstarch to make the ice cream meat stick silky. Rest to cool.

3.Frieze: Soak in the Frieze for one night and then blend it again to get a smooth "Sorbet" texture at the cafe level.

🍡 Part 3: Buloi chili peppers, salt peppers (Signature)

Raw Materials: glutinous rice flour, orange food coloring, fine cayenne pepper, salt, sugar

1.Molding: knead glutinous rice flour with water and orange. Molding into small pellets, boil until cooked and knock cold water.

2. Soak the peppers: Mix warm water with sugar, salt and fine cayenne pepper (focus on proportion to spicy). Bring the bua float down to soak for 20 minutes. The dough will suck the color and taste the salt peppers until it is juicy, shiny like a gem.

📸 How to provide a "bang" (Styling Tips):

1.Use a Premium Clear Glass Cup. Lay it with fine pounded ice.

2. Put the pink gobble on the side and the sorbet ice cream scoop in the middle.

3. Decorated with peppers buloy, peppers, peppers, orange peppermint, and fresh green peppermint leaves.

4. How to eat: You can eat ice cream or wait for the ice to melt with a glass of syrup. 😇

🎯, it's so refreshing, it's so delicious to turn a buloy into a big sago, it's also delicious.

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