Tropical sorbet

Tropical Sorbet


Cool down with a delicious and fruity Tropical Sorbet.

  • 30 mins + freezing
  • 6-8
  • Easy


  • 180ml castor sugar
  • 310ml warm water
  • 565g tin litchis in syrup, drained
  • 425g tin mango slices in light syrup, drained
  • 2 x 110g tins granadilla pulp
  • squeeze lemon juice, to taste
  • 2 egg whites


  1. Heat the sugar and water on medium, stirring, for about 5 minutes until dissolved. Then simmer, without stirring, for about 10 minutes until slightly thickened. Allow to cool completely.
  2. Blitz the litchis and mango slices until smooth. Press through a sieve into a bowl and discard the pulp. Mix in the sugar syrup, granadilla pulp and lemon juice. Cover and freeze for about 2 hours, until almost firm.
  3. Blitz the sorbet and egg whites together in a food processor until smooth, but not melted. Pour the mixture into a 10cm x 21cm loaf pan. Cover and freeze for about 3 hours or until frozen.

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