“The stew was fiery hot, Hotah knew, though he tasted none of it. Sherbet followed, to cool the tongue.” (aDwD)
Sherbet
Our Thoughts:
Unable to decide which recipes to use, we tried three of them. We’ll start with the modern and work our way back in time.
Modern is YUM. The tang of the Greek yogurt pairs deliciously with the sweetness of the pom juice. This version took the longest to freeze, but was lovely and scoopable once it was.
The Oldish recipe is the most pomegranatey, having the most unadulterated juice in it. We tried molding it, which worked reasonably well, although might do better with a silicone mold.
The Traditional Sharbat is the strangest of the three, but I have a feeling that is just due to the recipe we used. We’ve had sharbat that was delicious, but sadly, this one falls short of expectations. The almond milk would better suit a fruit (haha!) like apricots, I think, rather than the pomegranate.
Verdict? We liked the first two about the same, and the traditional version not so much. Sherbet in just about any form, and any flavor, though, is just perfect on a hot summer day.