Here’s how to make delicious creamy feijoa sorbet.
Feijoa sorbet is delicious. To take your sorbet to a new level there’s a couple of ingredients to add.
Firstly, a beaten egg white adds structure and creaminess to the dessert.
A tablespoon or two of vodka will reduce the freezing point of the sorbet mixture and allow for a less icy texture.
- 1 cup of strained feijoa pulp
- 1 1/2 cups water
- 150g caster sugar
- 1 egg white
- 2 Tbsp vodka
Scoop the flesh out of a small bowl of feijoas and blend for a few seconds until smooth.
Strain the feijoa pulp through a strainer to remove the seeds.
Heat water and sugar in small saucepan until sugar dissolves then allow to cool for a few minutes. Mix feijoas into water then add to the fridge and cool for an hour.
Beat an egg white until soft peaks form, then fold into the feijoas.
Churn in an ice cream machine as per manufacturers instructions. Once complete, add to a container and freezer until hardened.