This frozen treat is roughly based on a recipe from Yamuna's Table by Yamuna Devi. This delightful treasure has graced my bookshelf for years and sadly has been neglected for periods of time. I will have more to say about this book in the near future as I essentially prepared this sorbet to go along with a cold pear soup from the same book. For now, it should suffice to say the recipes are guided by Ayurvedic principles of combining the right foods and flavors in an attempt to promote good health and well-being. Various regions of India influence the recipes, but they are developed with an eye to Western eating in addition to providing the East with more fantastic creations. This is a unique collection of traditional and fusion-style recipes that reflect the growing availability of ingredients for cooks to incorporate into their dishes.
I am tempted by all of the recipes, but a few that stand out are Wheat-Berry Caviar, Spicy-Mung Pate with Cilantro-Mint Cream, Quinoa Macaroni and Cheese with Vegetables, Vegetable and Cheese Ramekins with Yellow Pepper-Tomato Sauce, and Almond-Crusted Cheese Sticks with Lime-Horseradish Mayonnaise. But the list could go on and on. Recipes for any season are at the cook's fingertips, and they're completely vegetarian with lots of options for vegans too. If you are new to Indian cuisine this is an ideal book, and if you are a long time fan of serving up Indian creations you will find this an innovative approach with lots of room to put your own signature touch to the dishes.
Now onto the sorbet. How could I resist as the temperatures have been over 30° in southwestern Ontario for a few weeks now, and cold ice desserts really hit the spot. I wanted something simple to whip up. I must admit that I was rather nervous at first, because I don't have an ice cream maker and I have never made iced treats before. I also didn't want to fuss around because even eating in this kind of heat makes a person sweat, not to mention spending extended periods of time in the kitchen. I am delighted to report that it was delicious, even if the method is not the most traditional. I added some citrus to go along with berries and jam and I just couldn't resist adding a wee bit of cardamon and hot green chili as well. The result was a tart and robust sorbet bursting with raspberry flavor and with a modest hint of spice and heat to enhance the berries. An additional benefit is that most of the sweetness comes from the raspberries, and it is suitable for vegans too because it is dairy-free. Perfect on its own, stay tuned for the sorbet's role in a chilled pear soup as well.
Just a note about the difference between a sorbet and sherbet. Essentially the difference is that sorbet does not contain dairy while sherbet does. In North America, the terms are often erroneously used interchangeably.
I am also sharing with my good friend Jacqueline of Tinned Tomatoes who hosts Bookmarked Recipes every month.
|Tart Raspberry Sorbet with a Hint of Heat|
|Recipe by Lisa Turner|
Adapted from Yamuna's Table
Published on July 8, 2012
Tart and robust frozen raspberry sorbet prepared with a hint of spice and heat — bursting with flavor, this is a wonderfully refreshing summer treat
Frozen Mango Lassi
Lazy Summer Cottage Cheese & Fruit Salad
Fresh Fruit and Berry Soup
Red Fruit Salad
On the top of the reading stack: the newspaper
Audio Accompaniment: MOON DUO "KILLING TIME"