Ice cream and chilled desserts
Kakigōri is a Japanese summer dessert: water ice is shaved razor-thin into a loose, snow-like mound, then topped with fruit syrup and sweetened condensed milk. Its fine, delicate texture absorbs the syrup without the crunch of crushed ice. This recipe uses homemade strawberry syrup; if you do not have a machine, you can shave the ice with a grater.
If you have a shaved-ice machine, pour the drinking water into its molds. Otherwise, pour it into two shallow, wide containers no deeper than 3 cm. Thin blocks freeze more evenly and are easier to hold while grating. Put the containers in the freezer.
Remove the stems from the strawberries and quarter them. Put them in a saucepan with the sugar and stir until the sugar is wet and the berries release their juices. Add the lemon juice and cook over medium-low heat for 8–10 minutes, skimming off any foam, until the syrup coats the back of a spoon. Lightly mash the berries with a fork and let the syrup cool.
Put the four serving bowls in the freezer; ice melts more slowly in a chilled bowl.
If you have a machine, place the block inside and shave it directly into a bowl. Otherwise, remove the block from its container and let it sit at room temperature until the surface glistens slightly so it will not break on the grater. Hold it with a towel and grate it on the finest side of a sturdy grater. Let the fluffy ice fall loosely into the bowl without pressing it down.
Pour half the syrup over each mound, add a little more shaved ice and drizzle the remaining syrup over it. Pour the sweetened condensed milk in a thin stream over the top and serve immediately with a spoon.
Freeze the ice molds for at least overnight until the water is completely solid. Chill the syrup in the refrigerator, too; warm syrup will collapse the mound of shaved ice immediately. Allergens: based on the ingredient list, contains milk and dairy products. Check packaged ingredients for other allergens.
Buzu bir gecede dondurdum ama tıraşlarken un gibi değil parça parça çıktı. Suyu kaynatıp soğutarak dondurmak daha berrak ve kolay tıraşlanan bir blok veriyormuş, ikinci denemede öyle yaptım.
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