Its official! Summer is here. The days of chattering teeth and perpetually dry skin are gone. The time to retire woollens to their mothballs and air out delicious cool cottons is here and the longing for hot soups has been replaced with a thirst for something long and cool to sip!
Remember the barricade of colored bottles that are displayed all around the Golavallas carts? Well there is nothing stopping you from rivalling that display! As you find respite in biting into the luscious pulp of melons, grapes, berries, green apples, guavas and pears also take time out of your schedule to prepare for the coming hot season, bottle concentrates, sherbets and syrups and put them away while you can. Too much effort? Just select from the great range of Monin Syrups we carry at our stores. Think Golas doused in a sweet sour Passion fruit syrup or a an icy mint Sorbet, just the thought of such treats brings relief to the heat addled brain! Your Syrups and squashes will come in handy to flavour Golas, Sorbets, Ice creams, Ice teas and Slushes right through the Summer.
Making time: 20 minutes Makes: 500 gms. approx. Shelflife: 6 months or more
- 1 cup thick juice of black grapes/juice of kokum/juice of jamoon
- 2 cups sugar
- 3/4 tsp. citric acid
- 1/4 tsp. sodium benzoate
- Put juice and sugar in a deep vessel.
- Heat and stir gently till sugar dissolves.
- Bring to a boil, simmer for 2-3 minutes.
- Take off fire and cool.
- Add sodium benzoate and mix well.
- Pour into sterilized sauce bottles, and seal.
- Refrigerate after a bottle is opened.
With the health streak that is hitting all over the world Sorbets have become a preffered choice to heavy calorie and cream rich ice-creams. Though sorbets do not require too many ingredients, and are not very complicated to make, it is necessary to keep in mind some basic points, to make them really and light and yummy.
- 4 cups fruit
- 2 tbsp. Fruit juice
- 1 cup simple or flavoured syrup
- Run cleaned fruit in a blender with the orange juice, till smooth.
- Sieve if required and stir in sugar syrup.
- Set mixture in lidded container in freezer A (Tupperware glass is great for this) till softly set. Remove from freezer, beat till smooth, but do not allow to melt, return to container, refreeze. Beat again, and return to freezer, till well set.
- Serve in scoops, garnished with sprigs of mint, slices of starfruit or kiwifruit.