Sorbets are easy-to-make frozen desserts, usually made with fresh fruits purees. They are much lighter on the tongue than ice-creams. Here are a few recipes to be served chilled.
Coconut star anise sorbet
Ingredients
Water: 150 ml
Sugar: 100 gm
Glucose: 25 gm
Coconut puree: 600 ml
Water: 60 ml
Lemon juice: 30
Star anise: 2 no.
Method
Make the sugar syrup with water, sugar, and glucose in a thick-bottomed pan. Once the sugar syrup is ready, add the coconut puree and star anise and bring to boil. Finally add the lemon juice and 60 ml water together. Heat until it boils and then allow it to cool. Pour the cooled mixture in a churning machine and process till it is smooth.
Mango basil sorbet
Ingredients
Water: 660ml
Mango puree: 225ml
Sugar: 110 gm
Lemon juice: 45 ml
For sugar syrup
Water: 150 ml
Sugar: 100 gm
Glucose: 25 gm
Basil leaf: a bunch
Method
Make the sugar syrup with water, sugar, and glucose in a thick bottom pan. Once the sugar syrup is ready
Add the mango puree and water and bring to one clean boil. Immediately, add the basil leaf and allow to infuse for 15 minutes. Strain the sorbet cool and pour it in the churning machine and process it till it get smooth.
Pineapple chilli sorbet
Ingredients
Water: 150gm
Sugar: 100 gm
Glucose: 25gm
Pineapple puree: 225ml
Green chilli: 2
Water: 50ml
Lemon juice: 40ml
Method
Make the sugar syrup with water, sugar, and glucose in a thick bottom pan. Once the sugar syrup is ready
Add the pineapple puree, green chillies (de-seeded) and bring to boil.
Finally add the lemon juice and water. Boil again and allow the mixture to cool. Pour the cooled mixture in churning machine and process until it is smooth.
