Carambola Ice

The idea for this elegant, perfumed sorbet comes from Richard Chirol, formerly pâtissier at the restaurant Jean-Louis in Washington, D.C. The intense taste and aroma of the carambola make it a prime candidate for a simple ice. Serve the smooth-textured, pale canary-yellow dessert as suggested below; or leave out the sugared fruit slices and nestle a scoop of Gingered Papaya Milk Sherbet alongside.

Because carambola is quite pr