Sorbet finds a unique place in the French classical menu course –
French sorbet recipes can range from delicious, simple flavors like lemon or chocolate to stunningly creative and unconventional concoctions like lavender or citrus basil. Sorbet is a light, refreshing dessert or a palate cleanser during a multi-course meal. This PEACH and CRANBERRY SORBET can be used for both purposes: as a bracing dessert after a sumptuous meal or as a completely unexpected break between courses at a king size dinning affair.
This refreshingly tart sorbet makes a perfect accent to any meal. Serve it as a light dessert or as an unexpected palate cleanser between courses.
- 3 cups fresh cranberries
- 1 cup granulated sugar
- water a blender
- 3 cups chilled Peach nectar.
- In a small saucepan over medium heat, bring the cranberries, sugar, and water to a boil. Reduce the heat to low and simmer for about 5 minutes, just until the cranberries burst and the mixture thickens a bit.
* Allow the berries to chill completely and then force them through a fine-mesh sieve, discarding any lumps.
Mix together the cranberries puree and peach nectar juice, and then freeze in an ice cream maker according to the manufacturer’s instructions.
Scoop out the peach flavored cranberry sorbet and garnish with a fruit fan immediately before serving to someone special.
(Courtesy : Executive Chef Aman Tandon from the Pride hotels, Ahmedabad).