Well, all the work on the sherbet was worth it. I served it for dessert at my latest dinner party, after a heavy meal of Malaysian fruit salad, turmeric rice, long beans, whole wheat chapati, and mixed vegetable curry with coconut milk.
The fact that the guests all went “mmm” as they scraped their bowls was probably a good sign! It turned out creamy and refreshing.
No recipe per se, but if you want to try to make it, blend some pineapple, sweetener, nondairy milk, and spearmint leaves in a blender. Add minced ginger, vanilla, salt, and lemon juice to give depth of flavor and balance.
The important bit is to strain the mixture before attempting to freeze it, so the horsehair-like fibers do not detract from the final, luscious texture. If you don’t have an ice cream machine, freeze the mixture until it is semi-frozen, then blend again to break up the ice crystals. The mixture will be thick, like a shake. Then freeze until firm.
You could also leave out the milk and use juice or water instead, to make sorbet instead of sherbet, but I liked the added creaminess the soymilk imparted. You’ll still get great flavor, just a different product.
Before serving, remove your sherbet/sorbet from the freezer about 20 minutes before you want to serve it. This will allow it to soften enough to be scoopable and have the right amount of melt on your tongue. Too frozen, and it ends up more like ice.
Don’t let the picture mislead you. It doesn’t do justice to the real thing, which was refreshing, cool, and just rich enough to feel sinful, but not enough to regret! 🙂