Exotic Sorbet

Preparation info

  • Difficulty

    Easy

  • Serves

    10

Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Manley’s,
Storrington

Chef/proprietor Karl Löderer

Ingredients

Purée of the following

  • 3 large ripe mangoes
  • 3 paw-paw
  • 3 guavas
  • ½ medium sized pineapple
  • 2 bananas
  • juice 2 lemons
  • juice 1 lime
  • 15 fl.oz. (425 ml.) fresh orange juice
  • 1 small egg white, whipped
  • grated fresh nutmeg, to taste
  • 1 measure dark rum, to taste
  • 1 measure Cointreau, to taste
  • 1 measure Curacao, to taste

Method

Make 5 fl.oz. (150 ml.) of sugar syrup by mixing together 6 fl.oz. (175 ml.) water, 3 oz. (75 g.) sugar and ¼ oz. (7 g.) glucose. Bring to the boil and simmer for 10 minutes. Allow to cool.

Mix the sugar syrup together with all the other ingredients and transfer to ice cream machine.