Canned fruit sorbet
( SERVES 4 )
Photo by Tam West
When fresh fruit is in short supply for desserts over winter, Warren Elwin takes on a can-do attitude. This tropical sorbet is made with canned mango and apricots. Use this recipe as a general guide so tin sizes will be determined by the amount you want to make. You may need more lemon juice/zest, depending upon the quantity made and according to taste.
- Pour apricots and mango slices, including both syrups, into a bowl. Mash together to break up the fruit, add the zest and juice of a lemon, then pour into large zip-lock bag. Remove air, spreading the fruit out across the bag, and freeze flat.
- Blitz frozen fruit until smooth, pour into a freezer-proof container and refreeze until ready to use.