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Tamarind Sorbet. With Jaggery and Cumin

Ok, I agree it really isn't sorbet weather. There's a chill in the air, the wind freezes my nose each time it blows and my feet are so cold by the end of the day that I curse myself for not wearing Uggs. Getting out of the bed is the toughest ever. I'm awake by 8.30 but it takes me an hour to cajole myself to get up and get with it.

No, coffee doesn't help. No Moroccon Mint Tea either. What does help however is the hot water bottle. Warm and covered with a furry lining, it's this thing that's saved the winter for me.

Obviously it's soup kind of weather. Warm rich, thick and comforting. So what's all this about a sorbet? This sorbet, my friend, is everything that a soup is not. Cold, light and plays havoc on your palate, in a good way that is.

Sweet, spicy, tangy and cold, it's a sorbet that's as much a palate cleanser as it is an end-of-a meal dessert. The spicy undertones just gives the tangy tamarind such a kick that each bite takes you by surprise.

What's more is that this sorbet is pretty much made with everything you have in your pantry. And perhaps the easiest thing to have on your repertoire. You just have to make your basic imli ki chutney or tamarind chutney, add plenty of water and then churn it according to the instructions for your ice cream machine.

Oh and I've been nominated by Blog Adda for one of the best food blogs (standing tall with some of my favourite peeps). Don't forget to show me your love by voting for me by clicking here. Yay!

Tamarind Sorbet 
With Jaggery and Cumin
Makes 12 helpings

For the tamarind chutney

250 grams tamarind
3 cups of water
200 grams jaggery
2 tsp roasted cumin, crushed
1 tsp ginger powder
Salt to taste
1 tsp red chilli powder

For the sorbet

2 cups cold water
Ice cream machine


1. Soak the tamarind in water for atleast two hours. Squeeze the mix till you get just the pulp out and then remove the stones. Strain and keep aside.
2. In a non-reactive saucepan add all the jaggery and the tamarind water, set it to cook on low flame till all the jaggery melts.
3. Add all the spice and cook for about 25 minutes. Cool
4. Once the mixture is cool, for every one cup of tamarind chutney and add 2 cups of water.
5. Churn in an ice cream machine according to manufacturers instruction.
6. Freeze till ready to eat.

Note: Sorbet tastes best within a week of churning it. 

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  1. Ruchira,
    Agreed that winters are hard this side of the world with no central heating available at times.But winter is the time when we eat all things delicious.This tangy palate cleanser is most needed now.As you happen to be one of my favourite people I wish you all the best at blogadda!

  2. Absolutely gorgeous! The thought of the sorbet has me smitten! Bean me in Scottie ... and yay for the Blogadda nomination. Way to go!! xoxo