Since the weather has been warmer than last month, I tend to make cold dessert often. Because of the weather, I decided to keep the sorbet cold all the time while eating in this ice bowl. Instead of mint leaves, any flowers can be used. If the ice bowl is thick enough, it can be use more than one time.
Ingredients:make 2 pines
- 16 oz. water
- 16 oz. sugar
- 1 oz. sliced ginger (optional)
- 1 can (20 oz.) rambutan, drained
- 1 can (20 oz.) pineapple, drained
- 1 oz. lemon juice1
for the Sorbet
1. Make simple syrup with water sugar and ginger. Cover and infuse for 10 minutes, then take the ginger out.
2. Puree the rambutan and pineapple together in a blender.
3. Add the puree and lemon juice to the syrup, cool the mixture down on an ice-bath.
4. Spin and freeze.
for the Ice Bowl
1. Use two different size of freezer proof bowls. Pour a little water into the large bowl, add some mint leaves and freeze until hard.
2. Stand the small bowl on the ice. Put a can of fruit to stop the bowl from floating. Pour some water between the bowls and add more mint leaves. Freeze until hard.
3. Repeat the process until the gap is filled with leaves in ice. Freeze until hard.
4. Unmold by using a hot cloth wrap the outer bowl and inner bowl.
5. Store the ice bowl in the freezer until ready for use.