TROP­I­CAL SOR­BET

Friday - - Recipe Cards -

Prep time overnight Serves 4-6 820g tinned mango slices in syrup 565g tinned ly­chees, pit­ted 1 cup granadilla pulp (about 4 granadil­las) 1 egg white

Blitz to­gether all the in­gre­di­ents in a blender un­til smooth and well com­bined. Pour the mix­ture into a freezeproof con­tainer, seal with a tight lid and freeze un­til firm, about 4 hours.

Scrape mix­ture out into the blender and blitz again un­til smooth. Freeze overnight. Re­move from freezer 20min­utes be­fore serv­ing. Scoop sor­bet into cones or bowls and serve im­me­di­ately.

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