-Disclosure : This website uses affiliate links which may earn a commission at no additional cost to you. As an Amazon Associate I earn from qualifying purchases.–
Living on a tropical island, it had been blazing hot since April. We are reaching 39 degrees Celsius. That is crazy.
While it rains occasionally, it is building up even more heat in the air. At times it’s just too hot to do anything and probably to even eat.
In Singapore or Southeast Asia, the best way to beat the heat is not to jump into the pool. Rather, it’s hiding at home with the aircon on full blast. (If money to pay the bills is not an issue, of course)
The next best thing? Let’s have ICE!!!
Sorbet to be specific.
Sorbet is a popular dessert during summer and you can have it in many different flavours.
The first time I had it, it was lemon. The sweet, sour, and cold combined was fantastic under the sweltering heat.
Over the years, many different flavours have popped up such as mango, watermelon, and pineapple.
This time round I created PEAR SORBET using my Ninja Creami Machine’s sorbet function. How easy can that be?
Sorbet vs the many other Ice-based Dessert around the world
Ice is a very popular choice of dessert during the summer. Do you agree?
Almost every region will have its own version. On top of sorbet, we have granita from Sicily, Bingsu from South Korea, Kakigori from Japan, and Ice Kachang from Southeast Asia.
The Pear –
The most common pear to use is Peckham Pear in most recipes. I would assume it’s the most common and popular choice among others. But, do you know that there are other types of Pears too?
A quick check on the Internet actually turns up nearly 30 different varieties.
Peckham pear is definitely delicious. But in Asia, we also use Chinese pear as a form of remedy to beat the heat. Or to bring down the heatiness in our body. Thus preventing us from falling sick.
Instead of all green and in a gourd shape, it’s like a light brown apple, round with yellowish brown skin.
Sweetener –
I chose to use “peen tong’ which is a type of brown palm sugar that comes in a slab form because I wanted to match the Chinese pear that I used.
This form of sugar is often used in ‘tong shui’ Cantonese sweet soup, or Chinese desserts like the Red Bean Soup. This can be found in most Asian grocers in the western countries.
But in Singapore, you can get it from any grocery store. It is either in the sugar or Chinese herbs section. It’s less well known than the Malay Gula Melaka or Palm sugar. The flavour is less intense and milder than normal white granulated sugar.
What I love about it, is the light fragrance of it. And as kids, we would take some to eat as sweets when our parents made glutinous rice dumplings.
You can replace it with other sweetener such as honey, or normal whit caster sugar.
I’m very sure NinjaFoodi by Shark Ninja needs no introduction. They are a trendy choice of kitchen equipment brand in Singapore.
In Singapore, there are essentially 2 camps. The Themormix or NinjaFoodi. And I belong to the latter.
I love their sleek and simple design in black and grey. I feel it fits into the majority of our kitchen decor nicely. Most importantly, it is easy to use and wash up. Most functions are preset unless you are looking for something else.
To date, I owned 3 different Ninjafoodi machines, namely Ninja Grill Food, Ninja Hot and Cold Blender, and of course Ninja Creami.
Ninja Creami is an ice cream maker. On top of that, it also allows you to create sorbet, milkshakes, Smoothie bowl as well as mixing in extra ingredients like chocolate chips inside your creation.
If you are looking for an easy to use and wash Ice Cream Maker, Shop Here
What is your favourite ice-cream flavour?
If you try it do tag me @itsjust.jadie on my IG, alternatively, do check out my other socials here.