Thursday, Dec 20 2007

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Tips for Making Sherbets

Ingredients

1 cup thick juice of kokum
2 cups sugar
3/4 tsp. citric acid
1/4 tsp. sodium benzoate

Method:

1. Put juice and sugar in a deep vessel.
2. Heat and stir gently till sugar dissolves.
3. Bring to a boil, simmer for 2-3 minutes.
4. Take off fire and cool.
5. Add sodium benzoate and mix well.
6. Pour into sterilized sauce bottles, and seal.
7. Refrigerate after a bottle is opened.

When required:

1. Add 2 tbsp. juice in a 200 ml. glass.
2. Put 4-5 icecubes, and top with cold water.
3. Stir and serve chilled.

Making time: 20 minutes
Makes: 500 gms. approx.
Shelflife: 6 months or more

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