Curry Sorbet

Aquavit. Love saying it, love drinking it and love the New York restaurant. It is truly one of our favorite special occasion places. Aquavit is Scandinavian cuisine at its finest served up in a sleek, modern minimalist (and quiet) setting.  So, this past holiday season, we were delighted to receive  the Aquavit cookbook after having it on our wish list for several years.

Last month, we set out to re-create several of our favorite dishes from the restaurant and cookbook. Pickled herring to start, followed by a beet and apple salad, followed by Swedish Meatballs served with garlic mashed potatoes, lingonberry preserves and quick pickled cucumbers. But what to end with?

After perusing the book and weighing different options, we finally settled on Curry Sorbet. I love curry and all things of an ice cream nature but wasn’t so sure about this particular combination. Until I tried it.

Curry Sorbet

The end result is so unusual – light, creamy, sweet, spicy, exotic and flavorful. The curry powder and coconut milk combination is not to be missed, provides a perfect ending to a lovely Swedish meal, and is just as good on its own.

Curry Sorbet

Marcus Samuelsson


2 teaspoons curry powder

1 14-ounce can unsweetened coconut milk

1/4 teaspoon saffron threads

1 vanilla bean, split lengthwise

2 3-inch pieces ginger, peeled and coarsely chopped

2 tablespoons light brown sugar

3/4 cup simple syrup

1 8-ounce container whole milk yogurt

1/4 cup freshly squeezed lime juice


1. Toast the curry powder in a small saucepan over medium-high heat, stirring constantly with a wooden spoon for 1 minute, or until fragrant.  Add the coconut milk and saffron.  Scrape the seeds from the vanilla bean and add them to the saucepan.  Bring to a simmer, then remove from heat and let stand for 1 hour to infuse.

2. Add the ginger and brown sugar to the coconut milk mixture, bring to a gentle simmer, and simmer for 5 minutes.  Remove from the heat and let stand for 30 minutes.

3. Strain the coconut milk mixture into a medium bowl and whisk in the simple syrup, yogurt and lime juice.  Pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Transfer to an air-tight container and freeze until ready to serve.


1 Comment

Filed under Desserts, Frozen

One response to “Curry Sorbet

  1. Ooo, I am SO trying this!

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