Ingredients:
400 ml
sugarcane juice
40 ml ginger
juice or 100 ml ginger ale
40 ml lemon
juice
A pinch of
black salt
10 g cayenne
pepper
1 tbsp honey
4 groundnut
chikki pieces
For the garnish:
100 g sugar
100 g sesame
(til)
Method:
Whisk in the
sugarcane juice, ginger juice or ginger ale, lemon juice, black salt and
cayenne pepper. Transfer the mixture to an ice-cream machine and freeze
according to manufacturer’s directions. (If you do not have an ice-cream
machine, freeze the mixture in a bowl, remove from freezer and mix till it is
frothy and the ice is mixed well with the juice). Drizzle a little honey on the
serving plate. Place a chikki at the centre and a tbsp. of the sorbet on top.
Use a thinly sliced sugarcane stem for decoration. Garnish with berries. For
garnish, caramelize 100 g sugar and add 100 g til. Pour the liquid on a flat
plate and allow it to cool. Break into pieces ad us on top of the sorbet.
Garnishing
Ideas: Bright-colored candies or berries are perfect to garnish this dish.
Another idea is to boil some blueberry crush into a thick concentrate. Add
pepper powder (a pinch for each glass) and use it to make designs on the plate.
Or dip chopped pineapple pieces in sugar syrup and freeze.