Jelly palm sorbet
- By BFN Brazil
INGREDIENTS
2 cups of jelly palm fruit pulp
100ml of water (1/2 cup)
300ml of milk (2 large Tumbler glasses)
150g of sugar (1 cup)
130g of double cream (1 cup)
Mix the fruit pulp and water in a blender for 2 minutes or until smooth. Sieve, add the remaining ingredients and blend for another 2 minutes. Transfer the mixture to a bowl and place in the freezer for 5 hours. Freeze thoroughly before serving.
