Leli tiye eliqhakazile le-multifruit livumelanisa amajikijolo esizini, ingqikithi yetiye lezimbali, kanye nezakhi zombhalo ezidlalwayo kusetshenziswa izindlela zokubeka izingqimba ezinembayo. Ku-shaker ebandayo, ama-40g ama-strawberries amasha (ahlukaniswe uhhafu), 15g Isithelo sesicabucabu (i-Vittaria spp., ehlutshiwe futhi ehlutshiwe), kanye nama-blueberries asendle angu-5g ahlanganiswe neqhwa elichotshoziwe kusetshenziswa i-pestle yokhuni-indlela yokubhoboza elawulwayo ekhipha amajusi acacile ngenkathi igcina ubuqotho beseli lesithelo. Ingxube ye-crimson-hued bese ithola u-150ml wetiye le-jasmine eliphekwe ngendlela ebandayo (elicwiliswe ku-4°C amahora angu-8 ukuze ligcine ama-aromatics ashisayo), isiraphu kashukela kamoba engu-20ml (65°Brix ngobumnandi obulinganayo), kanye namakhiyubhu eqhwa agcwala umugqa ongu-450ml. Ukuzamazama okunamandla kokuthi -5°C kudala amakristalu eqhwa amancane akhulisa ukuhlakazeka kwe-flavour ngaphandle kokuhlanjululwa.
Ingilazi ephakelayo ibonisa i-boba ephumayo engu-30g eyakha isisekelo esinjenge-jewel. Lapho itiye elinesithwathwa liwela phezu kwalawa maparele, ukuhluka kwezinga lokushisa kubangela ukwambulwa kokuthungwa okulandelanayo: okokuqala i-acidity yetiye ebandayo evela ku-kiwi-like tang yesithelo sesicabucabu, bese kuba ubumnandi be-jammy yama-strawberries buhlangana nezimbali ezihlala isikhathi eside ze-jasmine, ekugcineni zigqanyiswe amaparele noma ukhilimu oqhumayo. Ama-skewers esithelo ahlobisayo (ama-blueberries afakwe i-lychee, amakhyubhu amasitrobheli ahlanganiswe ne-rose-petal) aphakamisa umdlalo obonakalayo ngenkathi ekhipha amanothi e-herbal acashile.
Le recipe isungula ngokusebenzisa:
I-Bioactive Preservation - Ukulungiswa kwezinga lokushisa eliphansi kugcina u-92% wezithelo ze-vitamin C nama-polyphenols
I-Flavor Architecture - I-malic acid yesithelo sesicabucabu isusa ukuqina kwe-sucrose, idale ubumnandi obuzilawulayo.
I-Texture Chronology - Ukuqhuma okubambezeleke kukaPearls (imizuzwana emi-3-5 ngemuva kokuthululwa) kuvumela ukubandakanyeka kwezinzwa okuhleliwe
I-Cultural Hybridity - Ubuhle bomcimbi wetiye waseShayina buhlangana ne-Western molecular gastronomy
Iqondise abathanda impilo yasemadolobheni, icabanga kabusha itiye lebhamuza njengokudla okusebenzayo-isithako ngasinye sifakazelwe ngokomtholampilo ukuthi sithuthukisa ukumuncwa kwe-antioxidant (Iphephabhuku Lesayensi Yokudla, 2023). Iphrofayili yokubhala ebhalansi ye-pH (3.8-4.2) igcina ngokufanelekile kokubili ukuqina kwe-flavour kanye nokuhambisana kwe-probiotic uma kubhangqwe ne-yoghurt foam toppings.
Amaphuzu Avelele Ezobuchwepheshe
I-Ice Muddling Physics: 2.5kg/cm² ingcindezi ikhulisa isivuno sejusi ngaphandle kokukhishwa kwe-pithe ebabayo
I-Osmotic Sugar Engineering: Isilinganiso se-fructose-glucose isiraphu yomoba sivimbela ukucwebezela emazingeni okushisa aphansi.
I-Rheology Design: Ukujiya kwe-membrane yamaparele kulinganiswe ukuze imelane namandla okugunda (15-20N)
Isiko Lokukhonza: Ukulandelana komhlangano okunezingqimba kudala i-Instagrammable color stratification (Pantone 18-2045 TCX kuya ku-13-0648 TCX gradient)
Isikhathi sokuthumela: Mar-20-2025
