Pumpkin Sorbet with Chai Spices

Sorbet à la citrouille et aux épices Chaï

Dare to be original with this pumpkin and chai spice sorbet! A fragrant local recipe, perfect for the end of an autumn meal.

Ingredients

approximately 625ml
(2 1/2 cups):
  • 275 g or 500 ml (2 cups) pumpkin scrapings
  • 310 ml (1 ¼ cups) sugar
  • 3 cardamom pods
  • 3 star anises
  • 1 piece 2.5 cm (1 inch) fresh ginger, cut into 3 slices
  • ½ stick cinnamon
  • zest of 1 orange
  • juice of 1 lemon
  • 1 egg white (optional)
  • dark rum (optional)

Preparation

  1. Place the pumpkin shavings, sugar, 375 ml (1 ½ cups) water, cardamom, star anise, ginger and cinnamon in a saucepan.
  2. Bring to the boil, then simmer gently until the pumpkin flesh is tender, about 15 minutes. Remove from the heat.
  3. Add the orange zest and lemon juice. Leave to cool for 30 minutes.
  4. Remove and discard the cardamom pods, star anise, ginger and cinnamon. Puree the pumpkin mixture and strain through a sieve if any pumpkin skin remains.
  5. Pour into a large Pyrex pan (like a lasagne mould) and leave to cool. Cover with plastic wrap and freeze for at least 4 hours.
  6. Process in an ice-cream maker or in a food processor (add an egg white while processing for a silkier texture).
  7. Return to the freezer until ready to serve. Delicious plain or with a dash of rum.
Preparation
15 minutes
Cooking
15 minutes
Servings
625 ml
Category
Desserts and snacks
Recipe by
Louise Gagnon

Discover other pumpkin recipes on her website.