Fei­joa sor­bet

NZ Lifestyle Block - - DIY FOOD -

This makes 1 litre, or about half an ice cream con­tainer.


250ml wa­ter 2/3 cup sugar 500g fei­joa pulp ¾ lemon juice METHOD Add the wa­ter and sugar to a pot, then slowly bring the wa­ter to the boil, stir­ring to make sure the sugar doesn't burn. Boil for 1 minute then leave to cool com­pletely. Purée the fei­joa pulp in a blender, empty into a bowl, add the lemon juice and then “mixy-mixy” (this is Theo's favourite Emily-ism and it means 'com­bine well') with the cooled sugar syrup and fei­joa pulp. Trans­fer into an ice cream con­tainer and put it in the freezer. Ev­ery cou­ple of hours, re­move the sor­bet from the freezer and give it a vig­or­ous whisk un­til it has a smooth tex­ture.

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