For Sorbet/Sherbet lovers, here’s an instant DIY that you can try at home. Found this “Sherbic しゃービックイチゴ” in Tokyo; you may check if the Japanese supermarkets here are selling. I’ve added mango puree for an additional touch & it’s a perfect blend – sweet & sour.
- Pour the sachet into a bowl & add 400ml of water. (Add milk instead to make sherbet).
- Stir well & pour into an ice tray. Freeze for 2-3hrs.
- Remove skin from 2 mangoes. Dice 1 mango & blend the other. Refrigerate.
- Remove cubes from tray just before serving. Spoon puree over sorbet & top it up with diced mango. Here's your home-made Strawberry Sorbet Mango Puree!
Check out how I've played with dessert this just by adding Cream Corn @ Flirting With Food On Valentine’s Day!