I chose to do a tropical sorbet because it is very practical and innovative way to use tinned fruit. I find that tinned fruits often have an after taste. In a sorbet form the after taste disappears.
Ingredients for 500ml sorbet:
- 1 small tropical fruits tin 410g
- 1 small carton Guava juice 200ml
- 1 table spoon sugar granules
- Zest of ½ an unwaxed lime
This sorbet was made the old fashion way; a fork, patience, and elbow grease. This version is for people without ice-cream maker.
Open the tropical fruits tin, drain the fruits and discard the syrup.
Using a hand blender, liquidise the fruits and add the guava juice. Add the sugar and zest. Mix well until the sugar granules melt.
Pour the mix in a plastic container with lid and place it in the middle section of the freezer for 1 hour 30 minutes.
After that, bring out the container and break the ice/sorbet crystals that are starting to form with a fork or a hand blender. I used a fork throughout as I wanted the lime zest specks to still be visible at the end. So, mix well and return the container in the freezer. If you do care about the lime specks, just use the hand blender instead.
Repeat the process 2 more times before the sorbet is ready to serve.
If you are not serving it right away, after breaking the ice/sorbet crystals 3 times, return the bowl in the freezer. If you serve the sorbet 5, 10 hours later or the next day, take the bowl out of the freezer 15 minutes before hand. That way, the sorbet won’t be too hard to scoop out.
PS: this foodbank related recipe was part of current series I am presenting on Croydon Radio. For further information go to http://www.MadeByHortense.com. The Sorbet is in the Mexican menu.