Sorbet of Cajú & Cognac

• 200 ml (7 fl oz/¾ cup) water
• 200 g

Make a sugar syrup by heating the water and sugar in a pan until the sugar has completely dissolved. Then, let it cool down, add the thawed cajú fruit pulp, the lime juice and the Cognac then mix well. Leave it in the freezer until the mixture is extremely cold, then place it in an ice-cream machine and churn, following the manufacturer’s instructions or manually using a food processor (