Facebook Iced Sharbet Recipe | The Spice Tailor

Iced Sharbet

Sharbats were sweet flavoured zingy drinks that were cooling and refreshing. This take on kulfi takes the flavours of a sharbat but cooked in a simpler way, avoiding hours of stirring as the milk reduced. It is lovely in the summer but also with some caramelised oranges, it's a wonderful ending to a spicy meal in the winter as well.
  • 4serves
  • 10mins prep
  • 80mins cook
Iced Sharbet
Sharbats were sweet flavoured zingy drinks that were cooling and refreshing. This take on kulfi takes the flavours of a sharbat but cooked in a simpler way, avoiding hours of stirring as the milk reduced. It is lovely in the summer but also with some caramelised oranges, it's a wonderful ending to a spicy meal in the winter as well.

Ingredients

  • 5 oranges, juiced (around 400ml)
  • 120g caster sugar
  • Rind of 2 oranges
  • 3 tsp. cornflour
  • 850ml milk
  • ½ tsp. cardamom powder
  • Pinch of salt
  • 2 tbs. crème fraîche or double cream (optional)
  • Handful of chopped pistachios

Method

  1. Combine the orange juice and 3 tbs. of the sugar in a small saucepan. Stir over medium heat until the sugar dissolves. Bring to the boil, and cook, uncovered, over medium heat for 10-15 minutes or until reduced to a sticky syrup, there will only be around 80ml left. Leave to cool.
  2. Pour 50 ml of the milk into a small bowl and stir in the cornflour until dissolved. Pour the rest of the milk into a large, thick-bottomed pot with the sugar, pinch of salt, cardamom and orange rind and bring to a boil, stir often and make sure you scrape the base so the milk does not catch and burn. Simmer, stirring often until the milk reduces to 500ml.
  3. Stir in the corn flour and cook, stirring as it comes back to the boil and thickens, around 5-7 minutes. It should be like thin custard. Take straight off the heat and leave to cool.
  4. Stir in the orange syrup and mix well, add the crème fraîche or cream along with the pistachios and pour into a freezer proof container, cover and chill. Then place in the freezer until frozen, around 3 hours. Take out and blend the whole thing to make it smooth then replace in the freezer for another few hours or until frozen and repeat once again so the sharbat is really smooth. Alternatively, churn in an ice-cream maker until done.
  5. Allow to soften for 10-15 minutes before serving as it is or with caramelised oranges.

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