I'm so ecstatic today as I type this post..Can't believe three years have passed by..
I've always managed to make some dessert for the anniversary posts, Litchi Kulfi for the first year and Darsaan With Icecream the last year. Temperature is always an issue around this time of the year but this year, it's different, it's humid too. With temperature hitting 43C and humidity as high as 85%, I'm avoiding doing anything elaborate. I feel sapped out of energy and dehydrated at times inspite of drinking water constantly..
I wanted to make something cooling for the body which could be made quickly. I realized I have not posted any sherbets till date and decided to post it for this special occasion..
My Mom, recently had mentioned about this sherbet which she had at her friend's place, named Mrs.Gupte . Since she liked it very much, she asked for the recipe from her friend and called me immediately to tell me the recipe. It was an easy recipe to learn, I just memorized it and thought of making later. She also told me that this sherbet is very good for cooling the body, especially in summers many people suffer blood loss during egestion (aav) due to excessive heat, this sherbet is extremely good to control that.
I've made this sherbet only using almonds as I love it's natural flavor. I also loved the milky texture the almonds gives to this drink, in fact it can be mistaken as milk, if not seen carefully. If you do not like the flavor of pure almonds, one can also add saffron or cardamom. The sherbet is made with water but the sherbet mix can also be mixed with cold milk and be used to make milk shake which I do intend to give to the kid. Since, the sherbet has almonds it is undoubtedly rich in proteins.
Badam SherbetSoaking Time:6hrs
Soak the almonds in water overnight or for 5-6hrs. The almonds double in volume.Peel the almonds.
Without using any water, grind the almonds to a fine paste.
See the quantity of paste formed in a measuring cup or any katori.
Take sugar three times the quantity of almond paste in a pan and add enough water to immerse it.
Bring sugar solution to a boil and make a sugar syrup of one string consistency. To check the consistency, take a drop of sugar syrup on a plate and then put the index finger on the syrup and press the index finger with the thumb. If a single string of sugar syrup is formed, the consistency is correct.
Reduce the flame and mix the almond paste thoroughly into the sugar syrup.
Boil for a minute. Do not over boil as the syrup thickens on cooling.
Cool and use the almond sherbet mix.
Normally for a glass about 5-6tbsp sherbet mix is required or add per your taste. Garnish with mint leaves or slivered almond. Serve chilled.
NOTE:- To enhance the flavour the Sherbet can be flavoured with saffron and cardamom powder. I, personally like the mild flavour so have not added them.