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Monday, November 14, 2016

The Sorbet

It's summer time in Sydney! This is a great little dessert/snack for the post-beach skipping-work-because-sunburns days.

Mango-blueberry sorbet with dark chocolate shards and mango

You'll need frozen mango cubes and blueberries for this. First, slowly heat dark chocolate chips till they melt into a smooth liquid. Take it off the heat and stir vigorously to cool till it starts to set a little. Immediately spread it thin with a spatula or edge of a knife on a clean flat cooking sheet lined with aluminum foil and freeze till hard.

Once the chocolate is ready, blend together a cup of diced mangoes, a cup of blueberries, two spoons of honey and a half cup of apple juice. Serve immediately with broken chocolate shards, mint leaves and diced mango. Brain freeze!