First of all, I recommend using gelatin that you do not have to soak (follow the instructions on the package when using something else).
This time I used 100% orange juice, but you can use your favorite kind of juice.
If using a juice that you do not want to heat, then dissolve the gelatin in 100 ml of hot hater (not listed) and mizuame in that order, mix in the juice, and move to Step 6.
When using a juice that you can heat up, warm to 175°F/80°C just before it starts to boil, and turn off the heat. Then, add the gelatin and dissolve.
Add the mizuame, and mix in to dissolve in residual heat. To preserve the gelatin structure, boiling after adding does not work.
Transfer to a bowl once it has cooled, let it harden in the fridge, and it is done. It will harden more quickly if you put it into a thermally conductive container.
Orange, grape, milk tea, milk/cocoa/chocolate, VC lemon, green tea, Calpico are other great variations.
Untested List: Milk, cider, coke, plum wine, drinkable yogurt, cafe au lait, vegetable juice etc.
Story Behind this Recipe
I wanted to eat my own crunchy and juicy sherbet, and it turned out a huge success when i tried making it . I turned it into a recipe that can be made with simple ingredients and easy steps. This can be easily made even for those of you that do not like to make desserts, so I recommend trying it .
When making this with papaya, melon, kiwi, pineapple, or strawberry juice etc, please make sure to heat up well before adding the gelatin. This is to reduce the effects of the enzymes on the gelatin.
You can flavor this however you like, but reduce the amount of mizuame if it is a relatively sweet drink.