Mango and passion fruit sorbet
- 175g (6oz) caster sugar
- 30g (1oz) liquid glucose
- 300ml (½ pt) mango and passion fruit smoothie
- 1tbsp lemon juice
Freezing tips: This sorbet will also keep in the freezer for up to 3 months.
- Pour 150ml (¼pint) water into a saucepan and add the caster sugar. Place the pan over a low heat and stir until the sugar dissolves. Bring the mixture to the boil and simmer for 2 mins. Remove the pan from the heat and stir in the liquid glucose until it dissolves. Leave the syrup to cool.
- Stir in the smoothie and lemon juice. Freeze the mixture in an ice-cream maker or pour it into a freezer-proof container and place it in the freezer, taking it out and beating it at regular intervals, so that it has a smooth texture. If using the freezer, whisk the mixture with a hand whisk when it's almost frozen solid, to give it a light, smooth texture, then return to the freezer until it's firm.
- Remove the sorbet from the freezer for 5-10 mins before serving to allow it to soften, before scooping it into serving dishes.
Nutritional information per portion
- Calories 191(kcal)
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.