Summer is here and we are searching for the best remedy to beat the squelching heat. For many, ice cream is often the preferred selection, but this year we’d like to encourage you to lean into its lesser appreciated counterpart… fruit sorbet. There’s no better way to do just that than running home to make this swicy (sweet and spicy) tamarind sorbet.
Let’s start out by quickly identifying what sorbet is and how it differs from sherbert and sherbet.
Sorbet is a frozen dessert made primarily from fruit puree or juice, sugar, and water. It does not contain any dairy products and is known for its refreshing flavors and its super fine icy texture.
Sherbet is also a frozen dessert that incorporates fruit flavors, sugar, and water. However, unlike sorbet, sherbet contains a small amount of dairy. Milk or cream are primarily utilized, but alternative dairy products such as buttermilk have grown in popularity in recent years. This addition of dairy gives sherbet a creamier texture than sorbet and makes it a lighter alternative to ice cream.
Sherbert is a less common variant of the term "sherbet." The term "sherbert" is sometimes used interchangeably with "sherbet," but it generally refers to the same frozen dessert with a fruit base and a small amount of dairy. The preferred terminology and spelling of "sherbert" over "sherbet,” and vice versa, is dependent upon regional preferences.
We are sticking with sorbet this go around, for its simplistic nature helps celebrate and highlight the inherent sweet and sour flavor profile of tamarind. From a food science perspective, tamarind was the perfect fruit to spotlight in this recipe given its composition, which we utilized to formulate a naturally superior sorbet.
Let’s take a look at why tamarind's natural acidity, starch content, and pectin make it suitable for sorbet.
Natural Acidity – Tamarind is known for its high tartaric acid content. This natural acidity not only provides a tangy flavor, but it also plays a crucial role in sorbet formulation. The acid acts as a flavor enhancer, balancing the sweetness and intensifying the overall taste experience.
Starch Content – Tamarind contains a moderate amount of starch, which in making sorbet, helps improve the texture by acting as a stabilizer and thickening agent. It contributes to the smoothness and creaminess of the sorbet by inhibiting the formation of large ice crystals.
Pectin Content – Tamarind is a natural source of pectin and pectin is known for its gelling and thickening properties. When producing this sorbet, the pectin in the tamarind helps form a stable gel network, which ultimately improves the texture and consistency of the sorbet.
To sum it up, by using tamarind in this recipe, we were able to achieve a sorbet with optimized taste and texture. Pretty cool, right?
Naturally we chose to take this sorbet a step further. Nothing pairs better with sweet and sour than spicy. Upon drawing inspiration from Mexican candy, it became clear that lime and chili seasoning was the way to go. We opted to make our own, shaking things up with fresh lime zest, as well as some perfectly smokey and slightly fruity gochugaru.
It should be noted that you can utilize different tamarind varieties when making this recipe. Sour tamarind and sweet tamarind are the two most common varieties; however, sour tamarind is much more readily available in stores. The sour tamarind will lean into a sour gummy candy flavor profile, think Sour Patch, while the sweet tamarind will lean into a more jammy flavor profile with caramel like notes. Both varieties work great in this recipe, so use what feels most suited to your palate.
Lastly, do not fret about buying special equipment, such as an ice cream maker or churner, to enjoy this recipe. The base of the sorbet can be frozen in an ice cube tray and then blended in a food processor to create a no churn sorbet. Alternatively, freeze the base of the sorbet in a sheet pan and scrape with a fork once fully frozen to form granita.
Be sure to enhance your tamarind sorbet experience with the delightful addition of fresh mango and Thai basil! The cumulative combination of tangy tamarind sorbet, luscious mango, fragrant Thai basil, and a touch of zesty lime and chili seasoning creates a perfect symphony of summer flavors. Cheers to sweeter summer days ahead!
Tamarind Sorbet
Summer is calling, and this sweetly complex tamarind sorbet paired with juicy mango, zesty lime-gochugaru seasoning, and fresh Thai basil is here to answer. Dust off that ice cream machine and beat the heat with this spicy treat.
Recipe and Photography by SyEnna Hackbarth
Forge To Table Knives
Prep Time: 2 hours
Freeze Time: 30 minutes
Servings: 8-10
Ingredients:
500 grams whole tamarind pods, sour or sweet (shelled and deveined to yield 400 grams of tamarind pulp)
1150 grams hot water, (190-200F degrees)
240 grams sugar
10 grams gochugaru
4 grams lime zest
15 grams kosher salt
2 each mango, small diced
¼ cup Thai basil leaves and buds, for garnish
Directions:
PREP TAMARIND. Break open the tamarind pods and remove the outer shell. Use your 3.5” Paring Knife to remove the woody veins running down the tamarind fruit. (500 g of tamarind pods should yield the desired 400 g of shelled and deveined tamarind pulp; however, if more pulp is needed, utilize a few extra tamarind pods.)
SORBET BASE. Add the tamarind pulp to a large bowl and cover with the hot water. Leave to rest for 5 minutes undisturbed to soften the pulp. After 5 minutes, massage the tamarind pulp into the water, breaking the flesh away from the seeds. Gloves are recommended. Massage for 3-5 minutes, or until the majority of the flesh has separated from the seeds and a rich tamarind water has formed. Pour the mixture through a fine mesh strainer into another bowl. Press the mixture down into the fine mesh strainer using a spatula to extract all the tamarind water. Pour the sugar into the tamarind water and whisk thoroughly until dissolved.
CHILL. Transfer the tamarind sorbet base to the refrigerator and chill, uncovered, for at least 1 hour.
SEASONING. While the sorbet base is chilling, combine the gochugaru, lime zest, and kosher salt in a small bowl. Whisk to combine. Transfer to an airtight container and set aside for later use.
CHURN. Remove the sorbet base from the refrigerator and pour into the churning basin of your ice cream machine. Churn the sorbet on the freeze cycle per unit instructions or until the sorbet is the consistency of thick soft serve, approximately 30 minutes.
GARNISH AND SERVE .Once the sorbet has completed the churn and freeze cycle, portion into serving dishes. Top sorbet with diced mango, a hearty sprinkle of lime and gochugaru seasoning, and thai basil leaves and buds. Enjoy!
Chef’s Notes:
If unable to find tamarind pods, substitute with 200 grams of a seedless tamarind pulp block.
For an extra smooth sorbet, blend the base after running it through the fine mesh strainer.
Chill serving dishes in the freezer prior to portioning sorbet to keep the sorbet frozen for longer.
If you do not wish to consume the sorbet immediately after churning and freezing, transfer to an airtight container and store in the freezer. Prior to serving and consuming, remove the sorbet from the freezer and temper at room temperature for ~5 minutes to soften.
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