Sherbet from The Settler's Cookbook by Yasmin Alibhai-Brown
Rinse the takmaria in a sieve, then soak them for four hours until they resemble tiny, plump, glassy beads or caviar (kids love the texture). Whiz all but the takmaria in a liquidizer and serve wit...
Ingredients
- 1 tsp vanilla extract or rose water
- Cochineal colouring
- Takmaria – small black seeds you can buy in Asian shops (I have no anglicized name for them)
- ½ cup cold water
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