The New Nation - Internet Edition

Grape juice

Ingredients

225 gram.Grapes green seedless

3 tb Castor ground sugar

1/2 ts. Pepper ground

1 ts Cumin seeds; roasted & ground

1/2 ts Salt

2 ts. Lemon juice

3 c. Water chilled

750 ml Mint fresh; few sprigs

Direction

Wash grapes and crush them thoroughly.

Pour in water. Mix well. Strain through a sieve.

Add all the seasonings. Mix well. Chill.

Serve garnished with mint leaves.

Badam Sherbet

Ingredients

250 grams blanched almonds.

2 and ½ bottles water.

2 and ½ kilo sugar.

20 cardamoms powdered.

1 tablespoon sandalwood powder.

2 fresh sweet smelling roses.

Silver warq.

Method

Put cardamoms, roses and sandalwood in a small piece of cloth and tie up into a bag. Place sugar and water in a pan, put in the spice bag and boil gently till the sugar dissolves. Add 2 tablespoons milk, remove the dirt as it raises to the surface. Grind the almonds to a paste after blanching them and add to the syrup when it begins to thicken. Boil for ten minutes. Cool and squeeze out the juices from the spice bag. Discard the spice bag. Strain through a muslin cloth, put in a sterilized bottle, add pieces of silver warq and close tightly.

Mixed Fruit Explosion Smoothie

Ingredients

1 large banana, peeled and cut into 1 inch pieces

1/2 cup peeled and diced mango

1/2 cup peeled and diced papaya

1 cup freshly squeezed orange juice

3 ice cubes

Directions

1Combine all ingredients in blender and whip until smooth.

Banana Sherbet

Ingredients

½ dozen bananas

1 cup sugar

Juice of one orange

1/8 ounce vegetable gelatin

¾ cup water in which to dissolve the gelatin

1 egg white

Water to make one pint of the dissolved gelatin

Method

Prepare the gelatin by soaking it in three successive change of hot water, allowing it to stand about one-half hour in each.

Peel the bananas and rub them through a colander, and add the orange juice to them.

Boil the sugar in one-half cup of water to 240 degree F., or till it threads, then beat this sirup into the stiffly beaten egg white.

While the sugar is boiling, dissolve the gelatin, after being drained the last time, by boiling it in the one cup of water.

Strain and add to it sufficient water to make one pint, then stir it into the bananas and orange juice.

Lastly, fold in the egg white, into which the sirup was beaten.

Turn into the freezer can, and freeze.

This is very nice with strawberry sauce served over it, or with chopped nuts sprinkled over each helping.

Chocolate-Cinnamon Sherbet

Ingredients

1 1/4 cups cocoa powder

2 cups sugar

2 teaspoons ground cinnamon

2 pinches black pepper -- freshly ground

2 pinches nutmeg -- freshly ground

2 cups water

24 fluid ounces evaporated milk

2 tablespoons vanilla extract

Direction

In a saucepan, mix the cocoa, sugar, cinnamon, pepper and nutmeg. Whisk in the water and bring to a boil, continuing to whisk to break up lumps and prevent burning. Lower heat and simmer for 2-3 minutes, until the sugar, is completely dissolved. Remove from heat and add the milk and vanilla; let cool. When the mixture reaches room temperature, place in ice-cream maker and freeze according to directions. If a firmer texture is desired, remove from freezer, place in a dish, cover and freeze longer.

Lemon And Mint Sherbet

Ingredients

¼ cup fresh mint leaves -- (about 20)

2 3/4 cups 1% or skim milk

3/4 cup sugar

3/4cup lemon juice

2 teaspoons lemon zest -- freshly grated

Method

In a large saucepan, combine mint, milk, and sugar. Stir over medium heat until sugar dissolves, about 3 minutes. Transfer to a large glass measuring cup or bowl. Cover with plastic wrap and refrigerate until chilled, at least 1 hour or overnight. ( The sherbet base will keep in the refrigerator for up to 2 days.) Pour sherbet base into a food processor or blender and pulse briefly to chop mint. Add lemon juice and zest and pulse to blend. Transfer mixture to an ice-cream maker and freeze according to manufacturers' directions. (Alternatively, freeze mixture in a shallow, nonreactive metal pan until solid, about 6 hours. Break into chunks and pulse in food processor until smooth.) Serve immediately, or transfer to a chilled bowl and freeze for 1-2 hours for a firmer texture. ( The sherbet will keep in an airtight container in the freezer for up to 4 days. Let soften in the refrigerator for 30 minutes before scooping.) Serving idea: Spoon sherbet into hollowed-out lemon halves.

Papaya Sherbet

Ingredients

3 ripe papayas -- (about 3 lbs.)

½ cup fresh lime juice -- (about 4 limes)

1 cup sugar

2 egg whites

Preparation

Cut papayas in half lengthwise and remove black seeds with a small spoon. Scoop out the flesh. Puree the papaya with the lime juice in a food processor or blender until smooth, 1 or 2 minutes. In a medium noncorrodible saucepan, combine the sugar with 1 cup of water. Bring to a boil over moderate heat, stirring to dissolve the sugar. Reduce the heat and simmer about 5 minutes. Add the papaya puree, reduce the heat and simmer, stirring constantly, for 5 minutes. Remove from the heat and let cool to room temperature. Pour the mixture into the chilled canister of an ice cream maker and freeze according to manufactures directions, until partially frozen. Beat the egg whites until stiff. Once the sherbet is partially frozen, add the beaten egg whites. Complete the freezing process. Place the sherbet in the freezer and serve when ready.