Bitter Chocolate Sorbet

Ingredients:

500 ml of water
160 gm of caster sugar
200 gm of dark chocolate
Chocolate flakes to garnish

Method:

Cut the chocolate thickly with the help of a serrated knife. Now take a large saucepan with water in it, place it over a low flame, and add sugar to it. Allow it to simmer. Now add chocolate and stir constantly for 2 minutes, as the combination will produce a lot of bubble.

Now, remove the saucepan from the flame and keep it aside to cool down, keep on stirring the mixture intermittently.

Place the chocolate combination into a shallow freezer-proof vessel and solidify until it gets spongy for at least 1-2 hours. Now remove the vessel from the freezer and whip until the ice-crystals are broken up. Re-freeze until it gets spongy. After that, do again the whipping and freezing one more time.

Serve in ice-cream bowls decorated with chocolate flakes.

Cardamom Pear Sorbet

Ingredients:

4 ripened pears, unpeeled and sliced
¼ teaspoon of ground cardamom
1½ cup of water
½ cup of granulated sugar
2 tablespoons of pear brandy
1 teaspoon of fresh lemon juice

Method:

Take a small saucepan with water in it, place it over a flame, and add sugar to it. Allow it to simmer. Now, reduce the flame and boil, uncovered, until the concoction reduces in thickness and volume. Freeze the mixture for at least half an hour, until it is chilled.

Process the mixture, pear brandy, lemon juice, pears, and cardamom in a mixer until the concoction is smooth.

Sift and then place the pear puree into a shallow freezer-proof vessel and solidify until it gets spongy for at least 1-2 hours. Now remove the vessel from the freezer and whip until the ice-crystals are broken up. Re-freeze until it gets spongy. After that, do again the whipping and freezing one more time.

Serve in ice-cream bowls decorated with a few fresh chopped pears.

Pomegranate Sorbet

Ingredients:

4 cups of pomegranate juice
2 tablespoon of Grenadine syrup
2-3 tablespoon of lemon juice
250 gm of sugar

Method:

Take a pan, place it over a low flame, and add sugar and pomegranate juice to it and stir the mixture until the sugar dissolves completely.

Now, remove the pan from the flame, add Grenadine syrup and lemon juice, and blend.

Now place the pomegranate mixture into a shallow freezer-proof vessel and solidify until it gets spongy for at least 1-2 hours. Now remove the vessel from the freezer and whip until the ice-crystals are broken up. Re-freeze until it gets spongy. After that, do again the whipping and freezing one more time.

Serve in serving bowls garnished with a mint sprig.