IF you’ve only ever had fruit sorbet, it’s time to try a flower sorbet. The the torch ginger flower – known locally as bunga kantan – brings an aromatic, floral, grassy, citrusy and peppery tang to this dessert. This recipe was first published in Flavours magazine.
- 2cups water
- 3/4cup sugar
- 1cup torch ginger flower, shredded
- 1/2cup grape juice, non-alcoholic
- 1/2cup lime juice
- 1/4tsp salt
- 1/2cup egg white
- Boil water, and stir in the sugar. Set aside to cool, then blend this syrup together with the torch ginger flower until fine. Add the fruit juice, lime juice and salt, stirring well. Chill for 3 hours.
- Whisk the egg white until light and fluffy. Combine with torch ginger mixture. Mix well and place mixture into an ice cream maker. Follow the manufacturer’s instructions to make sorbet.