Exotic Sorbet from The Great Ice Cream Book by Jon Croft
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...
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Cooking tools:
- Blender
- Food processor
- Fine-mesh sieve
- Saucepan
- Measuring cup
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Kitchen scale
- Stove
- Ice cream maker
- Freezer
- Airtight container
- Jigger
- Citrus press
- Wooden spoon
- Spatula
- Colander
- Peeler
Ingredients
- juice 1 lime
- 15 fl.oz. (425 ml.) fresh orange juice
- 1 small egg white, whipped
- grated fresh nutmeg, to taste
- 3 guavas
- ½ medium sized pineapple
- 2 bananas
- juice 2 lemons
- 3 large ripe mangoes
- 3 paw-paw
- 1 measure Curacao, to taste
- 1 measure Cointreau, to taste
- 1 measure dark rum, to taste
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