Many of us are probably not aware that the sorbet we eat as ice cream is actually from France. Because of its distinctively refreshing taste, sorbet is often served either between the main entrée and roast dish, or as dessert at the end of a course meal.
The sorbet served in the middle of a meal usually contains a variety of alcohol. On the other hand, to make it as a dessert, fruits are often used to make it sweet.
Sorbet started being called as it is now since the time when people enjoyed wine with either snow or ice. As the summer is getting hotter day by day, let’s cool off the heat with these colorful and delightful summer fruits sorbet recipes.
Oriental Melon Sorbet
Prepare two oriental melons and peel them. Remove the cores and cut them in 4 equal-size pieces. Prepare some apple mints and clean them thoroughly.
Put the prepared oriental melons and mints in a mixer, and additionally put 4 big spoons of lime juice, maple syrup, 2 big spoons of oligosaccharide, 2 cups of sparkling water, 1/2 cup of coconut milk, and mix them all at once.
Pour the mixed sorbet in a container, place it in a freezer for 3 hours, and then scratch it with a fork to freeze it for another hour.
In a concave milk pan, pour each cup of sugar and water, and make it as a syrup by boiling on low heat. Put 6 to 7 cups of sliced watermelons and 3 big spoons of lime juice in a mixer and mix it thoroughly.
Strain juice through a sieve and put it in the freezer for an hour and mix it with syrup. Freeze it again and stir the mixture a couple times while it gets frozen.
Use the same methods to make sorbet with honeydew or melon and float them on the top of a beverage, and it will make a beautiful cocktail. Scoop melon sorbet in round shapes and freeze them hard for 4 hours.
Prepare a long cup and put the melon sorbet in. Also place some lemons and coconut sorbet. Squeeze mint leaves until they make juices and finish it with pouring some sparkling water.
Original article available at http://www.koreadaily.com/news/read.asp?art_id=4381398
Translated by Audrey Joung