FRUIT & LIMON­CELLO SOR­BETTO

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 6

8 large straw­ber­ries, hulled 5 yel­low plums 150g (5½oz) honeydew melon, peeled, de­seeded 150g (5½oz) pineap­ple flesh A splash of blood (or reg­u­lar) or­ange juice 8 mint leaves, sliced into fine rib­bons

For the limon­cello sor­betto

150ml (5½fl oz) lemon juice 100ml (3½fl oz) limon­cello 1½tbsp sugar To make the sor­betto, mix all of the in­gre­di­ents and 50ml (2fl oz) of water in a jug un­til the sugar dis­solves. Freeze in an ice-cream maker ac­cord­ing to the man­u­fac­turer’s in­struc­tions, or pour into a shal­low bak­ing tray and freeze till set, beat­ing it with a fork ev­ery 40 min­utes to break up the ice crys­tals.

Thinly slice all the fruit, then chop into small pieces. Place in a bowl, dress with a small splash of or­ange juice, and then stir in the mint rib­bons.

Let it stand for a few min­utes for the flavours to com­bine, then serve in bowls topped with sor­betto.

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