📝 About This Recipe
Transport your palate to the lush orchards of Southeast Asia with this ethereal Rambutan Sorbet. This recipe celebrates the delicate, floral sweetness of the rambutan—a fruit often described as a more fragrant, creamy cousin to the lychee—balanced by the zesty brightness of fresh lime and a whisper of aromatic ginger. Its translucent, snow-white appearance and silky texture make it an elegant, refreshing palate cleanser or a sophisticated summer dessert.
🥗 Ingredients
The Fruit Base
- 2 pounds Fresh Rambutans (peeled, pitted, and juice reserved)
- 3 tablespoons Fresh Lime Juice (about 2 small limes)
- 1/2 cup Cold Water (filtered)
Aromatic Simple Syrup
- 3/4 cup Granulated Sugar (superfine works best)
- 1/2 cup Water
- 1 inch Fresh Ginger (peeled and thinly sliced)
- 2 pieces Makrut Lime Leaves (bruised to release oils)
- 1 tablespoon Light Corn Syrup (prevents crystallization for a smoother texture)
The Finish
- 1 pinch Sea Salt (to enhance the floral notes)
- 1 tablespoon Vodka (optional, keeps the sorbet from freezing rock hard)
- 6 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
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1
Prepare the syrup by combining the sugar, 1/2 cup water, sliced ginger, bruised lime leaves, and corn syrup in a small saucepan over medium heat.
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2
Stir gently until the sugar is completely dissolved. Bring to a bare simmer for 2 minutes, then remove from heat and let steep for 20 minutes to infuse the aromatics.
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3
While the syrup steeps, peel the rambutans by slicing the hairy skin with a paring knife and popping the fruit out. Carefully slice the flesh away from the bitter woody seed.
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4
Place the cleaned rambutan flesh and any juices collected into a high-powered blender. You should have approximately 2 to 2.5 cups of fruit pulp.
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5
Strain the cooled aromatic syrup through a fine-mesh sieve into the blender, discarding the ginger slices and lime leaves.
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6
Add the lime juice, the remaining 1/2 cup of cold water, and a pinch of sea salt to the blender.
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7
Blend on high speed for 60 seconds until the mixture is completely liquefied and smooth.
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8
Taste the mixture; it should be slightly sweeter than you want the final product to be, as freezing dulls the perception of sweetness.
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9
Stir in the vodka if using. Pour the mixture into a bowl, cover, and refrigerate for at least 4 hours, or ideally overnight, until thoroughly chilled.
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10
Whisk the chilled base once more, then pour it into your ice cream maker and churn according to the manufacturer's instructions (usually 15-25 minutes) until it reaches a soft-serve consistency.
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11
Transfer the churned sorbet into a chilled, airtight container. Smooth the top with a spatula.
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12
Press a piece of parchment paper or plastic wrap directly onto the surface of the sorbet to prevent ice crystals from forming, then seal the lid.
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13
Freeze for at least 4-6 hours to 'ripen' and firm up before serving.
💡 Chef's Tips
For the best flavor, look for rambutans with bright red skins and green spines; avoid those that are turning brown. If you don't have an ice cream maker, pour the mixture into a shallow pan and whisk every 30 minutes for 3 hours to break up crystals. Do not skip the corn syrup or vodka; these ingredients act as stabilizers to ensure a professional, creamy mouthfeel. If the rambutan seeds are difficult to remove, use a small spoon to scoop the flesh away to avoid getting the papery seed coating in your sorbet. Ensure your blender is high-powered to break down the fibrous texture of the fruit for a perfectly translucent finish.
🍽️ Serving Suggestions
Serve in chilled glass coupes garnished with a single peeled rambutan and a sprig of fresh mint. Pair with a crisp glass of sparkling Moscato d'Asti or a light Jasmine pearl tea. Scoop alongside a slice of warm coconut cake for a beautiful contrast in temperatures. Drizzle with a tiny amount of coconut condensed milk for a richer, Southeast Asian-inspired treat. Serve as a refreshing intermezzo between spicy Thai or Vietnamese courses.