Friday, November 16, 2018

SorbetIngredients

  • 75g caster sugar
  • 5 medium custard apples, halved
  • thinly pared lime rind to decorate

Method
Place the sugar in a pan with 300ml water; bring to the boil, stirring to dissolve the sugar.
Reduce the heat;simmer for 10 minutes until it forms a thin syrup. Set aside to cool slightly.
Scoop out custard apple flesh. Press through a sieve to remove seeds. Place the sugar syrup and flesh in a food processor; blend until smooth.
Pour into a freezer container and freeze for 2 hours.
Remove from freezer, mash with a fork. Freeze again until firm.
Serve scoops insmall bowls decorated with lime rind.

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