Advertisement
Paw-Paw Sorbet
Preparation info
- Serves
8
- Difficulty
Easy
Appears in
By Jon Croft
Published 1984
Ingredients
2 lb. 14 oz 1½ kilos 7 oz.
Method
Purée the fruit in a blender.
Add the lemon juice and sugar to the fruit purée.
Whisk the white of egg and fold into the mixture. Add the Kirsch.
Place into ice cream machine or deep freeze. If using the deep freeze, bring out from time to time and stir.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe