Sorbets
Refreshingly Smooth
The Sorbet
Frozen goodness with fruit flavours, and no dairy, that make it healthy and refreshing, that's the sorbet for you. UpperCrust urges you to try out these recipes to beat the heat
We’ve seen it often and experienced it, too, the sorbet served in between courses, intended as a palate-cleanser. It is believed that Asian cultures discovered the art of crushed ice and flavouring some 3000 years ago and over time, several other cultures adopted and adapted this process to give rise to the sorbet in its varied forms today.
e’ve seen it often and experienced it, too, the sorbet served in between courses, intended as a palate-cleanser. It is believed that Asian cultures discovered the art of crushed ice and flavouring some 3000 years ago and over time, several other cultures adopted and adapted this process to give rise to the sorbet in its varied forms today.
At its simplest, a sorbet is a frozen and churned mixture of sweetener and water with a fruit-based liquid. Usually, one would use sugar and one’s choice of fruit or a combination of them. It is a non-dairy food item, though it can be made creamy, based on the use of an ice-cream maker. The churning process is what defines the sorbet, which can develop into a finely shaved-ice sort of product or a creamy gelato-like treat. No-churn sorbets are popular today, similar to granitas, if icy cold is your thing. In some countries, a dash of milk can be added to make the sorbet creamier, but that is not acceptable in the UK, for one. If you ask us, milk in a sorbet is like Milkmaid in a gola here in Bombay, and we know we’ve all tried such a concoction at least once in our life.
Sorbets can have your mind swirling with the options you have before you. Fruits in their ripe form, frozen fruit or fruit juices/concentrates, single fruit or a blend of a few, additions in wine, liquor, honey, flavoured water, whatever suits your fancy. Here, we have brought together a bunch of recipes with an assortment of fruits that will leave you sorbet sated.