2013-04-16 10:05:26 +02:00

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foodanddrink
recipes
7710898
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# Fruit sorbets recipes
## Using juices and pulp from local fruits, the hotel kitchen makes sublime
fresh sorbets every day using an ice-cream machine.
![Fruit sorbets][1]
Fruit sorbets Photo: JASON LOWE
By Rose Prince 9:00AM BST 13 May 2010
[Comments][2]
The instructions below are a guide, you can adapt to any soft-fleshed fruit or
cooked puree.
**Lychee and coconut** serves 6
200g young coconut flesh (available in the UK frozen, from Asian food shops),
or grated fresh coconut
400g tin pitted lychees, or equivalent fresh, peeled and stones removed
200g sugar (less if you prefer the sorbet less sweet)
* Puree the coconut in a blender with the lychees and sugar until smooth,
then process in a sorbetiere or ice-cream machine until stiff and iced. Store
in the freezer but eat within two days.
**Mango and lime** serves 6
600g fresh mango flesh (look for **[Alphonso mangoes][3]** in summer)
the juice of 2 limes
200g sugar
* Puree the mango in a blender with the lime juice and sugar until smooth,
then process in a sorbetiere or ice-cream machine until stiff and iced. Store
in the freezer but eat within two days.
**Pineapple and mint** serves 6
600g pineapple flesh
a small handful of tender mint leaves
200g sugar
* Puree the pineapple in a blender with the mint and sugar until smooth,
then process in a sorbetiere or ice-cream machine until stiff and iced. Store
in the freezer but eat within two days.
**Wine choice 2009** Moscato d'Asti, Vittoria Bera, Piemonte, Italy £14.50,
[slurp.co.uk][4]. I am envisaging you will eat these sorbets on a beautiful,
sunny day. Drunk icy cold, Moscato d'Asti is one of the finest things on earth
to have, after a meal outside, with fresh fruity desserts. If it is raining
this gently sparkling, floral beauty will transport you to the balmy hillside
villages of Piedmont.
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