This unusually flavored sorbet is made with a coconut cream base, and flavored with cranberry juice concentrate and a touch of fragrant cardamom. Its taste is sweet tart, with a hint of floral aroma. It has a smooth, creamy texture, which is great served alone, or in a crispy sugar cone. This ice cream would taste awfully good wrapped in mochi. Mmmm… mochi.
By the by, I’ll be teaching an experimental ice cream class soon on ChefHangout.com. Join me, and we can play with some more amazing flavors! Next classes are February 8, and February 29.
Cranberry & Cardamom Sorbet
Makes a little over a pint
Ingredients
- 1/2 cup coconut cream
- 1 tablespoon + 1 teaspoon tapioca starch
- 1 cup cranberry juice concentrate
- 1/2 cup apple juice
- 1/2 teaspoon cardamom
Directions
Combine 1/4 cup of coconut milk with tapioca starch and whisk together. Add the other 1/4 cup coconut milk to a small saucepan, and bring to a simmer over medium heat. Whisk the coconut and tapioca mixture into the saucepan. Whisk continuously until the mixture just begins to thicken. Add the apple juice, cranberry juice concentrate, and cardamom. Whisk until the mixture thickens a little more, than remove it from the heat. Allow the mixture to cool to room temperature, then chill it in the refrigerator for at least one hour.
After the mixture has finished chilling, put it into your ice cream machine and churn for at least 20 minutes. Some machines may take more or less time. When the sorbet has become thick and fluffy, transfer it to an air tight container. Freeze for at least two hours.
The texture of this sorbet is a little “different”. It will need to sit out for 5 – 10 minutes before it can be scooped. Keep that in mind when serving.
This cute little cupcake stand was a gift from my sister, made by WhitneySmith.Etsy.com.