 |
| Fermented apricot |
After 3 days in room temperature, the jar of fermented
apricot has a lot of bubbles. It tasted pleasantly sour, the texture of the
fruit is gone, becomes mushy, not that inviting to eat.
 |
| Fermented apricot puree with honey |
So I blended it into puree, add honey to
sweeten, it is very liquid and can be used as sauce on yogurt or pancake, not
thick enough as jam.
 |
| Fermented apricot sorbet |
 |
| Fermented apricot sorbet |
So I have half churned into sorbet, the other half boiled
and kept in the freezer for later use.
Fermentation added a richer spectrum of
flavor to the preparation.
No comments:
Post a Comment