Denise says:
Fresh sorbets are incredible easy to make and you do not have to have an ice cream machine. This recipe is perfect to end an oriental meal where this combination of fruits is ideal to serve to complete the theme of the menu. Papaya and ripe Sharon fruit also work well using 3 papaya and 3 sharon fruits. I like to serve this in wine glasses garnished with mint or displayed in the shell of a pineapple sitting in a bed of ice for a buffet display.
There are two “tricks” to making good sorbet. The first is to taste, taste, taste. Depending on how ripe the fruit is, it can vary a lot in sweetness and acidity. So start with the smallest amount of sugar and taste as you go, adding lemon or lime juice if necessary. Remember that the flavours will intensify upon freezing, so a mix that tastes moderately sweet before may be unbearably sweet after.
The second “trick” is to add a small amount of alcohol. The alcohol won’t freeze, so it will give the sorbet a smoother, less grainy texture, and your sorbet won’t turn into a chunk of fruit-flavoured ice. If you don’t want any alcohol flavour, use vodka. But it’s fun to choose an alcohol that complements the flavour of the fruit. You will have to increase the amount you use of lower alcohol drinks, like wine, to get the same effect.
Preparation Time: 15 minutes plus 4 hours freezing
Cooking Time: 7 minutes
Serves: 6 people
Ingredients:
1 pineapple – peeled, cored and cut into chunks3 mangoes – peeled and cut into chunks
250g caster sugar or to taste!
2-3 tablespoons rum or vodka
3 limes –zest of 1 and juice of 3
Garnish
Sprigs of mint
1 large pineapple – cut in half and remove inside flesh.
Method
1)Bring the caster sugar, lime zest, and lime juice to the boil with 150 ml water.2)Simmer for 5 minutes, skim and cool for 10 minutes. Stir in the vodka.
3)Whiz the fruit with the lime syrup in a food processor until smooth.
4)Freeze for 3-4 hours until firm.
To serve scoop into wine glasses and garnish with sprigs of mint or pile inside the shell of a pineapple.