Sorbet, sherbet and granita

WHAT is the difference between Sorbet, Sherbet and Granita? Sorbet is made from a fruit puree or juice, sometime lemon juice is added, plus fine powdered sugar. The mixture is set in the ice cream churner to get a smooth texture. Sherbet is a combination of milk, sugar and fruit flavour. It is lighter than regular ice cream and richer than Sorbet or Granita. Granita is an ice, with absolutely no fat. It is just water sugar and a flavouring. It is frozen and while serving, scraped and heaped in the bowl. All three are excellent thirst quenchers. Try them out to feel cool.

Lychee sherbet

Ingredients:

Lychees in syrup 1 can (400 g) Fine sugar or to taste 1/4 cup Fresh cream 1 cup Few mint leaves to garnish.

Method:

Put lychees and its syrup in the jar of a mixer. Add sugar to it and make a puree. Take out in a vessel and mix fresh cream in it. Pour in the ice cream churner and rotate until sherbet is set. Fill in the box and freeze until serving time. Garnish each scoop with a mint leaf while serving.

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Rose sorbet

Ingredients:

Red fragrant rose petals 1 cup Fine sugar 1 cup Water 1 1/4 Cup Lemon juice 1 oz Rose petals to decorate

Method:

Take rose petals, sugar and water in a vessel. Heat slowly till sugar melts. Then bring it to boil. Simmer for five minutes. Remove from heat and cool. Strain and mix lemon juice. To set, fill in an ice cream churner and make a fragrant rose sorbet. Decorate each scoop of the sorbet with a rose petal.

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Melon granita

Ingredients:

Honeydew or cantaloupe or watermelon puree 2 cups Fine powdered sugar 3 tbls or to taste, Lemon juice 1 oz

Method:

Make a puree of any melon you choose in a blender. Mix in sugar and lemon juice. Take a large glass or non-aluminium baking tray that fits into your freezer. Chill it before you pour melon mixture in it. Freeze the contents. Mix with a fork after every 30 minutes, until set. Scrape and fill in an airtight container and freeze until used. For serving, scape again and fill in the bowls.

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Passion fruit lemon sorbet

Ingredients:

Juice from 12 passion fruits Fine sugar 1 cup Water 1 1/4 cup Lemon juice 1 02

Method:

Take out pulp from the passion fruit and strain, rubbing the seeds to take out the rich golden yellow juice. Keep in the refrigerator. Take sugar and water. Heat till sugar melts and simmer for five minutes. Remove from heat and cool. Mix the passion fruit juice and lemon juice. Make sorbet in an ice cream churner.

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Kiwi fruit sorbet

Ingredients:

Ripe kiwi fruit 6 Water 1 3/4 cup Sugar 1 cup Lemon slices to garnish.

Method:

Peel, trim and cube kiwi fruits. Make puree in a blender. Take water and sugar in a vessel. Heat on low heat until sugar melts. Then bring to a boil. Simmer for five minutes. Remove from heat and cool. Mix with kiwi fruit pulp. Make sorbet in the ice cream churner. Serve each scoop with a slice of lemon.

JYOTI N. PAREKH

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