Summer is almost here, and with the rising temperature, the temptation to indulge into a chilled cup of ice cream also soars. But, how about ditching the creamy desserts this time, and trying out something refreshing and light instead? Sorbets are healthier alternatives with a burst of flavours. Here are a few recipes of fruit-infused sorbets that you just won’t be able to have enough of.
Add 100ml skimmed milk, 200ml low fat cream and 40 grams sugar into a saucepan and boil on a low flame for about 35 minutes. Now, chop 200 grams fresh turmeric root, turmeric leaf and add. Mix in the orange rind, season with sea salt, turn off the heat and let this mixture cool down. Once cooled, blend until smooth. Freeze this mixture for 24 hours. Make a quenelle of the sorbet or roundel and serve with some sea salt and orange rind.
—Recipe by Nishant Choubey, corporate chef, The Roseate
PINK ROSE SORBET
Mix 250ml water, 100gm powdered sugar, 50ml rose syrup, 10gms stabilizer and 40gms glucose. Put it in the freezer for two hours to firm up and decorate with rose petals.
MANGO AND PASSION FRUIT SORBET
Combine some fruit juices, 1 cup passion fruit pulp and 1 cup passion fruit pulp mangoes into a freezer-safe container. Freeze for an hour. Beat 2 egg whites until stiff peaks form. Fold egg whites into the fruit mixture. Add 30gms hibiscus flour. Freeze for another hour. Mix the sorbet, and return to the freezer until desired consistency has been reached.
—Recipe by Prem K Pogakula, executive sous chef, The Imperial
LEMON & WINE SORBET
In a small saucepan over medium heat, combine 1 1/2 cup water and one cup sugar, and boil until the sugar dissolves. Remove from heat and allow to cool. Stir in one cup lemon juice, 1 tbsp. lemon zest and 1 cup white wine. Pour into the bowl of an ice cream maker. Churn for 45 minutes. When the sorbet has frozen into ice crystals (it will still seem quite soft), transfer to a storage container. Cover tightly and freeze until ready to serve.
—Recipe by Sahil Sabhlok, executive chef, The Claridges New Delhi
Puree 100gm strawberry. Strain it and then mix 50gm sugar and 15gm lemon juice. Give a quick turn in the blender so that all the ingredients are mixed well. Deep freeze the mixture at -18 degree Celsius and after every four hours, churn the mixture so as to avoid the formation of ice. After churning 4 or 5 times, you’d have your sorbet ready.
—Recipe by Ravindra Choudhary, executive chef, Fio Cookhouse
You can also try
Place 2 and a 1/2 cups sliced plums, 1/4 cup sugar, 1 teaspoon lemon juice, and salt in a blender and purée until smooth. Push the plum puree through a fine mesh sieve to catch large pieces of skin. Discard them. Mix 1 tablespoon of Grand Marnier to the purée just before churning. Place the purée in an ice cream machine and churn, for approximately 25 minutes. Serve immediately or place in an air tight container and put in the freezer for two hours to firm up.
—Recipe by Ashish Ugal, executive sous chef, The Taj Mahal Hotel, New Delhi
Add one cup water and five cups raspberries into a food processor. Pulse until the mixture has a smooth consistency. Strain pureed raspberries and discard anything left in the strainer. Add 1 1/2 cups sugar, 1 teaspoon vanilla extract and 1-2 tablespoons of fresh lemon juice to the raspberry juice in the bowl. Whisk until sugar is dissolved. Freeze for three hours or more till sorbet gets a firm consistency.