Have you heard of the enchanting flavor called Ispahan? It is an exotic blend of raspberry, litchi, and rose. This flavor was invented/discovered by Master Pastry Chef, Pierre Herme. If you have not yet tried Ispahan, a whole new flavor world awaits you! Words cannot describe the other-worldliness of this flavor. It is like some sort of Heavenly perfume that dances upon your palate and leaves you longing for more.
I was first introduced to this flavor at the French Pastry School in Chicago, while attending a reception for Chef Herme. From the moment that I tasted it, I was hooked. I ate more Ispahan macaroons that evening than I care to admit. The flavor was so haunting, so soulful, so elegant, so SEXY, that it became imprinted on my psyche! All things Ispahan became my quest. I studied the flavor, researched its name and origin. As it turns out, it is named after the Ispahan Rose. There is also a city in Persia/Iran called Ispahan. This is very fitting for a flavor that transports you to a far-off, mysterious place!
The 19th century poet, Thomas Bailey Aldrich captured the flavorful mystique of Ispahan in his classic verse:
When the Sultan Goes to Ispahan
Goes to the city Ispahan,
Even before he gets so far
As the place where the clustered palm-trees are,
At the last of the thirty palace-gates
The pet of the harem, Rose-in-Bloom,
Orders a feast in his favorite room--
Glittering square of colored ice,
Sweetened with syrup, tinctured with spice,
Creams, and cordials, and sugared dates,
Syrian apples, Othmanee quinces,
Limes and citrons and apricots,
And wines that are known to Eastern princes.
The simplest way to experience Ispahan is to make the following sorbet recipe. It is very simple, but it lets the pure, clean flavors of the ingredients shine through. This is my recipe. It is my Homage to Pierre Herme. It is a humble tribute to one of my Culinary Heroes.
This sorbet is great on its own, served as an Intermezzo, or as a compliment to Middle Eastern and Persian Desserts. If sorbet can be sexy, this definitely fits the bill!
Raspberry, Litchi, and Rose Water Sorbet
(Sorbet Ispahan)
Makes slightly more than 1 Quart
- 8 ounces fresh raspberries, or frozen raspberry puree
- 8 ounces fresh litchi pulp, or frozen litchi puree
- 12 ounces granulated sugar
- 2 cups water
- 1 tablespoon rose water**
- 1 tablespoon lemon juice
- pinch of salt
** Rose Water can be found at Whole Foods Market, in Middle Eastern stores, or is available online from the Spice House.
