Honey bean soy milk sorbet

Overview

This sorbet is made with whole soy milk, tastes creamy and smooth, and is nutritious and healthy. I used a blender to beat the soybeans into a dreg-free state, and no dregs could be seen even after sifting. If you use a juicer, you must beat it a few more times and sift to remove the dregs. Otherwise, it will taste like ice dregs and the smoothness will be slightly affected. Add honey red beans and put the two kinds of beans into paper cups in layers. They have different textures but the same deliciousness. Soy milk has an ancient taste, but it is the most popular flavor nowadays.

Tags

• dessert
• ice products
• afternoon tea
• summer recipes
• cooked black sesame seeds
• honey red beans
• soybeans
• whipping cream
• white sugar
• milk

Ingredients

Steps

1. 1 Wash the soybeans and soak them overnight.

   

2. 2 Drain the water and steam it in a pot.

   

3. 3 Add the steamed soybeans, sugar and milk into a blender and beat until very fine soy milk (beat several times)

   

4. 4 Pour into a large bowl.

   

5. 5 Beat the light cream with a little sugar until it has texture (no need to whip)

   

6. 6 Pour in the soy milk paste and cooked black sesame seeds and mix well. Place in freezer for 1 hour.

   

7. 7 Prepare honey red beans.

   

8. 8 After 1 hour, take out the milk paste and mix it again with a whisk.

   

9. 9 Put about 1/5 honey red beans in the bottom of a disposable water cup.

   

10. 10 Pour the milk paste seven-quarters full and put it in the freezer again for 1 hour.

    

11. 11 Remove and insert the popsicle sticks and continue freezing until solid.

    

12. 12 Finished product

    

13. 13 Finished product

    

14. 14 Finished product