I dedicate this photo, recipe to all Galatasaray fans whose football team lost a game to Fenerbahce today. This was a curicial game; now Fenerbahce is declared as the winner of the 2004 - 2005 Turkish Football Leauge Champion. As a Fenerbahce fan, I really enjoyed eating these two colors side by side.

Hot days are here. If you are looking for a very easy to make, and refreshing dessert, its recipe is here, too!

The name “sorbet” is reportedly coming from Italian sorbetto and Turkish şerbet. In Turkiye, şerbet is nothing but a cold drink made using sweetened and diluted fruit juice. Somewhere along the way it got frozen; sobet came to life.

I got the idea of how to make this sorbet from Martha Day’s “The Complete Book of Desserts .” Last summer we had the mango sorbet many times. This time I changed the recipe a bit and adapted it to use the sour cherry as well. Not sure if you can find fresh sour cherries in US; try looking into Middle Eastern stores for it. That’s how I got mine. It is a very well known, loved fruit in Turkiye…

The recipe is similar for both fruits, I will just write it with “mango.” I assume this would be good for any fruit! Just keep in mind the 2 cups of fruit puree to 1 cup water/sugar syrup ratio.

What you need:

1. 2 mangos
2. 4Tbs orange juice
3. 1 cup sugar
4. 1 cup water
5. optional: orange zest

How to make it:

1. Stir the sugar and orange zest in water, heat and let it boil. Cool it down
2. Wash, peel and cube the mangos.
3. Put the mango cubes and orange juice in a food processor and blend well. This should make about 2 cups of mango puree
4. Mix the mango mix with the syrup, put in the fridge
5. After about 30 mins or so, put the mix in the freezer. Freeze until firm around the edges
6. Transfer it back to the food processor and process until soft. Put back into the freezer
7. Take it out of the freezer 10 mins before serving
8. Decorate with mint leaves; not only it looks good, but also it tastes great!

Note: Sour cherry sorbet is made in a similar way; no orange juice or zest is needed. Try getting the sour cherry in a jar, preserved with its juice + water. Add some of that juice while processing to get it smooth. Again, use about 2 cups of cherries to have 2 cups of puree.

This entry was posted on Sunday, May 22nd, 2005 at 3:28 pm and is filed under Dessert, Vegetarian. You can leave a response, or trackback from your own site.