Ginger Beer Soft Drink
Ingredients
Root ginger
Lemon
Sugar
Citric acid
Water
Soda Water
80 g
1 no.
780 g
3g
790 ml
3000ml
Method:
1. Measure ingredients accurately.
2.
3.
4.
5.
Peel and grate ginger to get juice.
Peel lemon to get rind. Cut the lemon into halves and squeeze to get juice (22ml).
Bring ginger juice, sugar, water, lemon rind and lemon juice to boil until sugar dissolved.
Add citric acid.
6.
7.
8.
Cool and refrigerate the mixture.
Dilute the mixture by adding soda water in proportion of 1 to 4 before serving.
Serve cold.
* Add food colouring to enhance the colour if necessary.
Orange Drink
Ingredients:
Orange concentrate
Sugar
Citric acid
Water
Sunset yellow
Tartrazine
Distilled water / Soda Water
30 g
480 g
3g
500 ml
2 ml
1 ml
2500ml
Method:
1. Measure ingredients accurately.
2. Put orange concentrate, sugar, citric acid, sunset yellow, tartrazine and water to boil until
syrupy.
3. Cool and refrigerate the mixture.
4. Dilute the mixture by adding soda water or distilled water in proportion of 1 to 4 before serving.
5. Serve cold.
Grapefruit Drink
Ingredients:
Grapefruit concentrate (500%)
Sugar
Citric acid
Water
Sunset yellow
Tartrazine
Soda Water
30 g
480 g
3g
500 ml
2 ml
1 ml
2500 ml
Method:
1.
2.
3.
4.
Measure ingredients accurately.
Bring sugar and water to boil.
Add sunset yellow and tartrazine to the syrup.
Add grapefruit concentrate and citric acid. Mix well.
5. Cool and refrigerate the mixture.
6. Dilute the mixture by adding soda water in proportion of 1 to 4 before serving.
7. Serve cold.
Rose Tea Jelly
Ingredients for rose tea:
Dried Rose
30g
Tea leaves
10g
Water
1630ml
Method:
Boil water, add tea leaves and dried roses. Stir well. Leave aside for 15 mins.
Ingredients for rose tea jelly:
Ingredients
Portion
Amount (g)
A
B
C
D
Gelatine
20 (4%)
25 (5%)
30 (6%)
35 (7%)
Sugar
65
65
65
65
Rose Tea
415
410
405
400
Method:
1. Measure ingredients according to portions A, B, C and D.
2. Dissolve gelatine and sugar in the rose tea and stir well.
3. Pour the solution into jelly cups. Cool and set the jelly in a refrigerator.
4. Serve cold.
Orange Jelly
Ingredients:
Sugar
Carrageenan
Citric acid
Sunset yellow
Tatarzine
Orange flavour
Water
200g
50g
4g
trace
trace
trace (1 drop in 100ml)
1746ml
Portions:
Ingredients
Portions
A
B
C
D
5 (1%)
10 (2%)
15 (3%)
20 (4%)
Sugar
50
50
50
50
Citric Acid
1
1
1
1
Water
444
439
434
429
Carrageenan
1.
2.
3.
4.
5.
6.
7.
Amount (g)
Measure ingredients according to portions A, B, C and D.
Prepare gelling mixture: mix sugar, citric acid and carrageenan together.
Put water into the blender and turn to low speed.
Add gelling mixture to water. Mix well at low speed.
Add sunset yellow and tatarzine solution and orange flavour to the mixture.
Bring the mixture to boil with low heat to dissolve sugar.
Pour the mixture into jelly cups. Cool and set the jelly in a refrigerator.
8. Serve cold.
Honey Peach Jelly
Ingredients:
Agar agar
Gelatine
Water
Honey peach concentrate
Citric acid
4.5g
85.5
1394ml
500g
16g
Portions:
Portions
A: 3% gelling agent
B: 4% gelling agent
C: 5% gelling agent
D: 6% gelling agent
Weight
Ingredients
0.75 g
Agar Agar
14.25 g
Gelatine
356 g
Water
125 g
Honey Peach (Concentrate)
4g
Citric Acid
1g
Agar Agar
19 g
Gelatine
351 g
Water
125 g
Honey Peach (Concentrate)
4g
Citric Acid
1.25 g
Agar Agar
23.75 g
Gelatine
346 g
Water
125 g
Honey Peach (Concentrate)
4g
Citric Acid
1.5 g
Agar Agar
28.5 g
Gelatine
341 g
Water
125 g
Honey Peach (Concentrate)
4g
Citric Acid
Method:
1. Measure ingredients according to portions A, B, C and D.
2. Mix gelatine and agar agar with water. Bring to boil.
3. Add citric acid. Mix well.
4. Remove from heat. Add honey peach concentrate. Mix well. Pour into 5 jelly cups.
5. Cool and refrigerate the mixture until set.
6. Serve cold.
Pineapple Pudding
Ingredients:
Water
Carrageenan
Konjac
Pineapple jam
Pineapple puree
Tartrazine (colour)
1373 ml
19.44 g
7.56g
600 g
8 tbsp
3 ml
Portions:
Ingredients
Amount (g)
A (1.1%)
B (1.3%)
C (1.4%)
D (1.6%)
Carrageenan
3.96
4.68
5.04
5.76
Konjac
1.54
1.82
1.96
2.24
Pineapple Jam
150
150
150
150
Pineapple puree
2 tbsp
2 tbsp
2 tbsp
2 tbsp
Tartrazine
11 drops
11 drops
11 drops
11 drops
Water
344.5
343.5
343
342
Portions
Method:
1. Measure ingredients according to portions A, B, C and D.
2. Mix carrageenan, konjac and water with a blender.
3. Add pineapple jam.
4. Add the pineapple puree.
5. Put the mixture in a saucepan and add tartrazine. Bring to boil.
6. Pour the mixture into jelly cups.
7. Cool and refrigerate the mixture until set.
8. Serve cold.
Lychee Pudding
Ingredients:
Carrageenan
Konjac
Sugar
Concentrated lychee juice
Milk
Water
19.44g
7.56g
60g
400ml
1210.4ml
302.6ml
Portions:
Ingredients
Amount (g)
A (1.2%)
B (1.3%)
C (1.4%)
D (1.5%)
Carrageenan
4.32
4.68
5.04
5.4
Konjac
1.68
1.82
1.96
2.1
Sugar
Concentrated
Lychee Juice
15
15
15
15
100
100
100
100
Milk
303
303
302.4
302
Water
75.8
75.7
75.6
75.5
Portions
Method:
1. Measure ingredients according to portions A, B, C and D.
2. Mix sugar, carrageenan and konjac. Blend the mixture with water. Add milk.
3. Heat the mixture until all the ingredients dissolved.
4. Add the concentrated lychee juice to mixture and mix well.
5. Pour the mixture into jelly cups.
6. Cool and refrigerate the mixture until set.
7. Serve cold.