Ingredients with Measurements:
- 4 cups fresh buko (young coconut) water
- 1 cup fresh buko meat
- 1/2 cup sugar
- 1/4 cup calamansi juice
- 1/4 cup water
Special equipment needed:
- Ice cream maker
- Blender
Step-by-step instructions:
a. In a blender, combine the fresh buko water, buko meat, sugar, calamansi juice, and water.
b. Blend until the mixture is smooth.
c. Pour the mixture into the ice cream maker and churn according to the manufacturer's instructions.
d. Transfer the sorbet to a container and freeze for at least 4 hours or until firm.
e. Scoop and serve.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes (churning time)
5. Temperature:
Freeze the sorbet at -18°C or 0°F.
Serving size:
This recipe makes about 6 servings.
Nutritional information:
Each serving of Ice Buko Sorbet contains approximately:
- Calories: 120
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 30mg
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Sugars: 27g
- Protein: 1g
Substitutions for ingredients:
a. If fresh buko water is not available, you can use canned buko water instead.
b. You can substitute lemon juice for calamansi juice.
Variations:
a. Add chunks of fresh buko meat to the sorbet before freezing.
b. Use coconut milk instead of buko water for a creamier texture.
c. Add a pinch of salt to enhance the flavor.
Tips and tricks:
a. Use fresh buko water and meat for the best flavor.
b. Chill the mixture before churning to speed up the process.
c. Don't overfill the ice cream maker to prevent spills.
Storage instructions:
Store the sorbet in an airtight container in the freezer for up to 1 week.
Reheating instructions:
There is no need to reheat the sorbet. Simply scoop and serve.
Presentation ideas:
Serve the sorbet in a chilled glass or bowl. Garnish with fresh buko meat or mint leaves.
Garnishes:
a. Fresh buko meat
b. Mint leaves
c. Shredded coconut
Pairings:
a. Fresh fruit salad
b. Grilled seafood
c. Roasted chicken
Suggested side dishes:
a. Garlic rice
b. Steamed vegetables
c. Grilled corn
Troubleshooting advice:
a. If the sorbet is too sweet, add more calamansi juice to balance the flavor.
b. If the sorbet is too icy, churn it longer in the ice cream maker.
Food safety advice:
a. Use clean and sanitized equipment when making the sorbet.
b. Store the sorbet at the recommended temperature to prevent spoilage.
Food history:
Buko sorbet is a popular dessert in the Philippines, where coconuts are abundant. It is a refreshing treat that is perfect for hot and humid weather.
Flavor profiles:
Ice Buko Sorbet has a sweet and tangy flavor with a subtle coconut taste.
Serving suggestions:
Serve the sorbet as a dessert or a palate cleanser between courses.
Related Categories
Cooking Method: N/A
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Region: Philippine
Taste: Refreshing, Sweet, Creamy, Coconutty