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 Mango,
Ginger and Chili Sorbet
By Maralyn Hill and Brenda Hill ‘The Tandem
Tasters’
Here’s a Singapore recipe while the weather is
still warm. When we were there on this visit it
was 110 degrees plus. The spices help you sweat
more and drink more water. Here is a sorbet we
enjoyed there and featured in our book “Our Love
Affairs with Food & Travel.”
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Dessert
4 mangoes, peeled and
pitted
3 tablespoons (45 ml) finely grated ginger root
1 Kaffir lime leaf, stem removed
1 red bird eye chili, seeded
7 tablespoons (105 ml) lime juice
¼ cup (60 ml) clear honey
½ cup (110 g) palm sugar
Directions:
1. Place all
ingredients, except palm sugar, in a blender.
2. Purée for 2 minutes.
3. Add palm sugar and blend a further 20 seconds.
4. Transfer to an ice cream maker.
5. Freeze according to manufacturer’s instructions and keep in freezer
until ready to serve.
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 Maralyn
Hill and Brenda Hill,
(not related) have been working together as friends for over twenty
years. They have shared joys, sorrows, and worldwide adventures and
married men with the same last name. They are the authors of ‘Our Love
Affairs with Food & Travel - Recipes & Tips from Chefs Around the
World’, Master Chef Hervé Laurent’s ‘Cooking Secrets—The Why and How’,
and their new book '$uccess, Your Path to a Successful Book'.
Visit
www.booksbyhills.com
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This site developed by Big Blend Magazine™. copyrighted since 1998. No part of it may be reproduced for any reason, with out written permission from Big Blend Magazine, P.O. Box 867, Green Valley, AZ 85622.Opinions expressed by contributors are not necessarily that of this publication or any of its staff. We reserve the right to edit submittals. All subject matter is intended for general information only and not to be take as personal advice in any matter. Although every effort is made to be accurate, we cannot be held responsible for inaccuracies or plagiarized copy submitted to us by advertisers or contributors. |
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