Indian cooking / Dishes / Leechi ka Sherbet

Leechi ka Sherbet

Lychee Squash Sherbet

VegetarianOrigin AwadhPrep 20 minutes, plus cooling time

A fragrant, concentrated fruit cordial made from lychee juice and a lightly acidic sugar syrup, served diluted with cold water.

Ingredients

1293 g1¼ l

liquid

1000 g

sweetener

8 g1½ teaspoons

souring agent

Bring 750 ml of water to a rolling boil in a wide, heavy-bottomed pan.
Tip in 1000 g granulated sugar and 1.5 teaspoon citric acid, maintaining a boil for 5 minutes.
Take the pan off the heat and pass the hot syrup through a fine sieve or clean muslin cloth into a bowl to clarify it, then let it cool to room temperature.
Stir 1250 g lychee juice into the cooled syrup.
Decant the squash into a sterilised bottle, refrigerate for up to 2 weeks, and dilute with water to taste before serving.

Lychee juice

Canned mango pulp
Use 50% pulp with 50% water by weight; sweeter and tangier; reduce added sugar.
Orange juice
Use the same weight; less floral and more acidic; reduce sugar and taste.
Pineapple juice
Use the same weight; much more acidic; reduce sugar and add at the end.

Granulated sugar

Jaggery
Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Citric acid

Lemon juice
Use 15-20 g lemon juice for 1 g citric acid; add off the heat and taste, as it also adds aroma.
Lime juice
Use 15-20 g lime juice for 1 g citric acid; sharper and more aromatic.
Dried mango powder
Use about 2 g amchoor for 1 g citric acid; stir in early and taste, as it is less sharply sour.

Same: Seb ka Ras shares with this dish a concentrated fruit cordial made with sugar and citric acid, then diluted with water.
Different: Seb ka Ras uses 1000 g whole apples simmered and pureed smooth, with 10 g citric acid, while this dish uses 1293 g lychee juice and 7.5 g citric acid without simmering fruit.