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Recipe: Arun Kapil's Blueberry, lychee and vodka sorbet

July 14, 2015 12:35
Sorbet (Photo: Yuki Sugiura)

By

Anonymous,

Anonymous

1 min read

I love the colour and texture of this sorbet; I prefer sorbets not to be too jagged and icy. The flecks of blueberry skin simply add to its appeal. I have used nutmeg to add a fragrant, bitter note as well as black pepper for background heat and to cut through the sorbet's sweetness. The clove backs up the dessert's fruity notes while the vanilla provides a complementary perfume.

Serves: 4-6

INGREDIENTS
125g golden caster sugar
1 clove, smashed
400g blueberries
200g tin pitted lychees, drained (125g drained weight)
1 tbsp lemon juice
1 tbsp vodka
1 small pinch sea salt
4 gratings of nutmeg
¾ tsp black peppercorns, finely ground
1 tsp vanilla extract
Fresh mint leaves, torn, to decorate

METHOD
● Line a deep baking tray with baking parchment. Put the sugar, 4 tablespoons of water and the clove in a saucepan over a medium heat. Swirl the pan around gently as the water starts to bubble; this helps to dissolve the sugar.