Feijoa Sorbet

Preparation info

  • Difficulty


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By James Viles

Published 2016

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  • 370 g (13 oz) feijoa flesh
  • 50 ml ( fl oz) lime juice
  • 135 ml ( fl oz) sorbet base


Put all the ingredients in a food processor, add 35 ml (1⅛ fl oz) water and purée until smooth. Transfer to an ice-cream machine and churn until frozen. If you don’t have an ice-cream machine, pour into a shallow freezer container. Freeze until semi-frozen, then whisk very thoroughly. Freeze and whisk again, twice more.