2 August 

I know summers are long gone and it has already started to pour in many places in the country and yet here I am posting a summer special sorbet. Well I feel that you enjoy cold treats better in cold weather ( with all necessary protection for your health of course). Especially when you want to have something sweet, these frozen treats are best.  If you are wondering what sorbet is, it is a frozen dessert which is typically made with some kind of fruit juice and/or puréed fruit, plus a sweetener (usually sugar), along with other flavoring ingredients.

Recently I got the Kitchenif Ice cream maker machine and was eager to try it out. Seems like a machine is supposed to make your life easier which it does but then to get the best out of your ice cream maker I would really recommend all reader to go through the manual that comes with your ice cream maker a couple of times so that you know what are the proportions with which you can work in the ice cream maker. The first few tries might not yield successful results but then keep trying and try to stick to the measurements and temperatures and the quality of the ingredients mentioned in the manual. You can actually start with simple ingredients and move to improvisations as you understand the working principles. 

The process of churning is really hassle free in the Kitchenif gadget. Just pour in the sorbet mixture and sit back for the stipulated time (20-25 minutes) and your sorbet would be ready in no time. This one got done in approximately 25 minutes after which I froze it for 3-4 hours before enjoying it. Kitchenif provides a detailed user manual and a lot of recipe to start with. Next I plan to make some creamy ice cream with this machine.

Before making this I was wondering how to neutralize the earthy natural smell of beetroot. People like my mom who absolutely love having beet might not feel it is a problem. But I am not so fond of that smell especially in a dessert. Vanilla was an option but I felt it wouldn't compliment beet or rather it might overpower the natural taste. Rose was the very next choice. The color red would feel familiar to a red rose so to flavor the sorbet with Rose sounded like a plan in my head. If you want to add a milk rose fragrance to any sorbet I would recommend using rose water instead of a rose essence, as the former is a little mild on the senses.

The combination tasted lovely. Rose actually gelled pretty well with beetroot sorbet. There is one word of caution while you make beetroot sorbet, please pass the puree through a strainer. You might love pulpy pieces of fruit in your sorbet, but beetroot pulp doesn't feel so good on the palate, this is my experience. But you can always take your pick - pulpy or no pulpy. To me the smooth texture feels more interesting.

Also remember sugar plays a vital role in the sorbet's texture. Too little and it will be icy, too much and it will become slushy. There is a simple egg test for this which is mentioned in the booklet. Wash and dry a fresh egg and gently lower it into the puree. You should see only 1/4th of the egg floating above the surface to get the right consistency. If less is visible or the egg sinks then add more sugar. If more is visible then add a little more water.