Sorbet is an excellent showcase for dosakai. Chamomile brings out the floral notes, and rosé wine adds a crisp acidity and hints of summer berries. It’s the perfect sorbet for warmer weather; try it as a palate cleanser or as a delicate final course. You’ll need an ice-cream maker for this recipe.
Look for dosakai in international markets and Asian grocery stores.
Serves | 8 to 10 |
- 2 lbs dosakai, peeled and halved
- 1½ cups granulated sugar
- 2½ cups cold water, divided
- 4 chamomile tea bags
- ¾ cup dry rosé wine
| Preparation | Scrape out seeds of dosakai with a spoon; discard seeds and roughly chop flesh. In a large saucepan over medium-high heat, add sugar and 1½ cups water and bring to a boil, stirring until sugar has dissolved completely. Add dosakai and stir, bring back to a boil and cook 15 minutes, stirring occasionally. Remove from heat and set aside to cool fruit in syrup. In a medium saucepot, bring remaining water to a boil, remove from heat and add chamomile tea bags. Steep for 10 minutes; remove and discard tea bags. Set tea aside to cool.
In the bowl of a blender, add fruit, syrup, cooled tea and rosé wine and blend on high until puréed and smooth. Transfer to an airtight container and refrigerate until completely chilled, 4 to 6 hours or overnight. Once chilled, add mixture to an ice-cream maker and spin according to manufacturer’s instructions; transfer back to airtight container and freeze until firm, 6 hours or overnight, until ready to serve.