Eating cold treats on hot summer afternoons does help keep cool and sorbets made from seasonal fruits are a great way to do that. Sorbet is a frozen dessert made from mashed fruit pulp without any dairy products. Living in a tropical country like India, the abundance of fruits available during the summer is excuse enough to make sorbets at home. The good news it they can be made without a fuss and without an ice-cream machine. Puréed fruit with sugar and added flavouring can be tucked away in the freezer for a few hours. Stir the mixture every half hour before it freezes fully to break up the ice crystals and give it a smooth consistency. Once frozen, it is ready to serve.
Sorbets are not only refreshing but very pleasing to the eye as well. The eye-popping colours will tempt anyone to dig in. In fact, designers and artists often speak of sorbet colours. The yellow from the mango, red from strawberry and raspberry and the pink from watermelon and melon are visually appealing.
Very interesting flavour profiles can be used for making sorbets. Thinking out-of-the-box seems to be the way to go with sorbet flavours as well. Mango, the king of fruits, is an all time favourite. Mango with basil and mango with chilli flakes are exciting combinations. Fruit and herb combinations typically work well. Lemon and thyme, lemon and basil, strawberry and basil, pineapple and coriander are a few examples. Strawberry with balsamic vinegar is another classic combination. With a little imagination, modern renditions of traditional Indian desserts are possible using sorbets. Sorbet made with stewed apricots can be served with cream or custard as a contemporary version of Khubani ka Meetha. Mango sorbet topped with a dollop of cream cheese flavoured with saffron and cardamom will duplicate the taste of Mango Shrikand. Fruits that are in season can be made into batches of sorbet and put away in the freezer.
Cocktail flavours have been successfully adapted into sorbets. Bloody Mary and Gin & Tonic are a couple of current favourites. Savoury tomato sorbet is commonly served in degustation menus to cleanse the palate between courses. A sour citrus sorbet will also do a good job of cleansing the palate between courses.
Melon sorbet served with slices of Italian Parma ham or Spanish Iberico ham is a tasty option. Watermelon sorbet served with crumbled feta and a sprig of mint is a pleasing entree on a summer day.
Last but not the least, a dark chocolate sorbet served in a crisp waffle cone is one of the best sorbets I have ever come across. Make sure to use the best quality dark chocolate available in the market to make this stunning yet simple dessert. Stay cool this summer with home made sorbets made from seasonal fruits. Be bold and try interesting flavour combinations, it will not leave you disappointed!
