Turkish Delight Sorbet
We made these elegantly beautiful Turkish Delight Sorbets to the chilly delight of friends and family. Each rose scented mouthful just balanced with a touch of tart lime is guaranteed to elicit ohhs and ahhs from happy chilled out sorbet lovers!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 9 oz turkish delight, rose flavored, 250g
- 2 tbsp white sugar, 25g
- 3 cups boiled water, cooled to room temperature
- 2 tbsp lime juice, or lemon juice
- 30 slivers lime peel for garnish
Instructions
- 1
Use a sharp pair of kitchen scissors to cut the turkish delight into small pieces, as small as you can without tiring your hands out too much.
- 2
Reserve 1/4 of turkish delight and put the rest into a small heavy bottomed pot with the sugar and half the water.
- 3
Heat over medium low heat until the turkish delight is melted. Top up the water a bit if needed, ending up with at least 1 cup of liquid.
- 4
Cool, then stir in lime juice, remaining 1 1/2 cup water and reserved turkish delight.
- 5
Cover and freeze. After about 1 1/2 hour, take out and stir vigorously, breaking up any ice crystals. Put back in freezer and repeat stirring at one hour intervals 2-3 more times until an even icy slurry is formed.
- 6
Line your dessert cups or whatever you are using for a mold with cling film, taking care to flatten the cling film as much as you can. Don't worry about the wrinkles, that will give your sorbet a lovely texture but it should be flattened wrinkles. Spoon slurry into lined molds, and tap mold sharply once to settle slurry.
- 7
Freeze 3 hours or overnight. Once sorbet is frozen do cover the sorbet with a cover or just fold the cling over snuggly.
- 8
To serve, remove from freezer, and overturn the sorbet onto serving plate. Carefully pull cling film off, garnish with lime slivers.