I chose to do a tropical sorbet because it is very practical and innovative way to use tinned fruit. I find that tinned fruits often have an after taste. In a sorbet form the after taste disappears.
Ingredients for 500ml:
- 1 small tropical fruits tin – Foodbank or 41p from Marks & Spencer’s
- 1 small carton guava juice – 59p from the news agent
- 1 table spoon sugar – Any sugar
- Zest of ½ lime – 5p from the market
Total spend: £1.05 or 17p per person
This sorbet was made the old fashion way; a fork, patience, and elbow grease. This version is for people without ice maker.
Open the fruit tin, drain the fruits and discard the syrup.
Using a hand blender, liquidise the fruits and add the guava juice. Add the sugar and zest. Mix well until the sugar granules have melted.
Pour the mix in a plastic container with lid and place it in the middle section of the freezer for 1 hour 30 minutes.
After that, bring out the container and break the ice/sorbet crystals that are starting to form with a fork or a hand blender. I used a fork throughout as I wanted the lime zest specs to still be visible at the end. So, mix well and return the container in the freezer.
Repeat the process 2 more times before the sorbet is ready to serve.
If you are not serving it right away, after breaking the ice/sorbet crystals 3 times, return the bowl in the freezer. If you serve the sorbet 5, 10 hours later or the next day, take the bowl out of the freezer 15 minutes before hand. That way, the sorbet won’t be too hard to scoop out.
Do check out the rest of the Mexican menu here