Roselle Sherbet
Ingredients
Directions
Boil water and sugar for 20 minutes.
Add softened gelatine.
Strain, and when cool, add roselle juice taken from stewed roselle calyxes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Gelatine
- Sets the liquid into a firm, sliceable body as it cools.
- Roselle calyxes (in the method)
- Provide the juice that gives the sherbet its colour and tart flavour.
- Sugar (in the method)
- Sweetens the syrup and balances the tartness of the roselle juice.
The step that matters
Dissolve the softened gelatine fully before straining. Gelatine only sets if it is completely dissolved into the hot syrup. Undissolved specks leave weak spots in the set. Adding the roselle juice only once the mixture is cool helps keep its colour and flavour bright.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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