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Tamarind sorbet
- Makes
4
servings, about 1 pint - Difficulty
Easy
- Ready in
30 min
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
An unusual sorbet, and an unusual role for tamarind, a tropical fruit whose pulp is sold in many Asian markets (you can sometimes find tamarind puree, in which case you can omit Step 1). The dark pulp is sold in small blocks. This tastes much like a sorbet made from tart plums.
Ingredients
One 1 -pound ½ cup
Method
- Place the tamarind pulp in a saucepan with 1 cup water and turn the heat to medium. Cook, whisking lightly, breaking up the lumps, and adding more water whenever the mixture becomes dry, until you’ve added a total of about 2 cups. The process will take about 10 minutes; the result should still be quite thick, but fairly smooth.
- Meanwhile, combine the sugar with
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