Refreshing Tropical Fruit Sorbet

The smell of Summer. Sun tan lotion, seaside air and luscious seasonal fruits. Ok, I accept that the fruits in this Refreshing Tropical Fruit Sorbet are not necessarily grown in this country, although they are cheaper and more readily available during the summer.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet so good.

Making your own Refreshing Tropical Fruit Sorbet is so worth it. Forget about the adverts telling you that ‘you’re worth it’ this is a delicious, good for you treat, that tastes of fruit heaven!

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet will make your tastebuds come alive!

The marriage between the flavours will make your tastebuds sing in harmony.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet a delicious alternative to ice cream.

There are a couple of steps needed to prepare the fruit for this sorbet, but they are absolutely worth it to extract every drop of flavour from the fruit.

Once the fruit is prepped it is then cooked for a short time. This breaks down the pineapple and separates the passionfruit seeds from their surrounding juice. The cooked fruit mixture is then sieved, to remove the very crunchy seeds. A quick whizz with an immersion blender, or liquidiser, cool and your sorbet is ready to be churned.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet so worth making.

This sorbet tastes of Summer. Light, intensely fruity, sweet – but not overly so and with a colour to brighten the dullest of days.

A light dessert or a delightful palette cleanser between courses for a more formal meal.

The mangos I bought for this recipe spent a few days on our sunny lounge window ledge ripening up, in fact they were warm when I prepared them. The passionfruit were smooth skinned when bought and ripened to a prune-like wrinkling of the skin. To test if a pineapple is ripe I suggest smelling it. If it smells of pineapple then it’s ripe.

Recipe: Makes 1L Refreshing Tropical Fruit Sorbet

6 Passion Fruit

2 Large Mango

1 Medium Pineapple

400mls Water

100g/4oz Sugar

Optional – see note at the end – Orange Blossom Water 1/4tsp – I suggest Nielsen-Massey

Method: Ensure the frozen compartment of your ice cream maker has been in the deep freeze overnight or according to manufacturers instructions.

  • Scoop the contents of the 6 passion fruit into a large heavy based saucepan. Squeezing the empty skins to ensure every drop of precious juice is used.
  • Next prepare the mangos. Cut down either side of the central stone, you will have three pieces. Take a fleshy side of the mango and score into three pieces using a sharp knife. With the blade flat to the skin, run the knife along each third, releasing a long slither of juicy, ripe mango. Repeat for the other side. Place the mango slices into the saucepan. Hold the central flesh and skin covered stone over the saucepan and squeeze as hard as you can. Scrape all of the pulp and juice from your hand into the pan.
  • Prepare the pineapple by cutting off the green spiky top and the flat base. Cut the pineapple into half and then divide each half into 3 sections. Cut down the outside of the central hard core – it will be the point of the pineapple. As with the mango, lay the blade flat between the fruit and the skin and slice to separate the two. Chop the pineapple into large chunks and add to the saucepan. Squeeze the skin and the hard core pieces over the saucepan to extracte as much juice as possible.
  • Pour the water over the fruit.
  • Add the sugar and turn the heat on to high under the pan.
FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet
  • Once the contents of the pan have started to bubble reduce the heat to medium, keep an eye on the fruit to ensure it doesn’t boil over.
  • Continue cooking for 20 minutes.
  • Carefully remove a spoonful of liquid from the saucepan, allow to cool and taste. The flavour should be pure fruit, not watered down and not super sweet – just as if you had eaten a slice of ripe mango. If the flavour is a little weak, continue cooking for a further 10 minutes and taste again.
  • When you are happy with the tropical fruit flavour, remove the saucepan from the heat.
  • Place a sieve over a large bowl.
  • Carefully pour the hot fruit mixture into the bowl through the sieve.
FF Refreshing Tropical Fruit Sorbet
This is going to become the most Refreshing Tropical Fruit Sorbet.
  • Using a strong dessert spoon press all of the fruit through the sieve. Occasionally clearing the underside of the sieve with a clean spoon, so that all the fruit pulp and juice goes into the bowl below.
  • This takes about 10 minutes to get it to this stage.
FF Refreshing Tropical Fruit Sorbet
PipsĀ and pulp left in the sieve, all the flavour is in the bowl.
  • I did taste the remaining pulp and although crunchy it was pretty flavourless, that said you could still have it swirled through yoghurt for breakfast.
  • If you have an immersion blender or liquidiser, blend the resulting lumpy liquid until velvety smooth.
  • Place the bowl on a trivet, to aid cooling air circulation and cover with a net food tent, or cling film to stop flies having a taste!
FF Refreshing Tropical Fruit Sorbet.
Refreshing Tropical Fruit Sorbet cooling.
  • Allow the sorbet liquid to cool and then place in the fridge to chill.
  • Once chilled set up your ice cream maker according to manufacturers instructions.
  • Transfer the sorbet liquid to a jug, this makes pouring the liquid into the frozen chamber much easier.
  • With the machine churning pour the sorbet liquid into the ice cream maker and churn until slushy like.
  • Stop the machine, remove the paddle and scoop/pour the slushy mixture into a freezer proof, resealable tub.
FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet so full of fruity flavour.
  • Pop the lid on and place in the deep freeze, generally I leave ice creams and sorbets overnight, until frozen through.

To serve, remove the sorbet from the freezer 15-20 minutes to allow to soften slightly.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet the perfect way to end a meal.

For me, this is the perfect dessert after a hot spicy meal such as a curry or my Chunky Chilli. The cool, fruity sorbet, soothing on your tastebuds.

This is the perfect sorbet to make if you happen upon marked down fruit in the market or shops. It will keep for 3 months in the deep freeze and brighten a dull Winter’s day.

If you have enjoyed the recipe for my Refreshing Tropical Fruit Sorbet here are some others you may also like:

Strawberry Ripple Ice Cream

FF Refreshing Tropical Fruit Sorbet
Strawberry Ripple Ice Cream

Dark Chocolate Chip Vanilla Ice Cream

FF Refreshing Tropical Fruit Sorbet
Dark Chocolate Chip Vanilla Ice Cream

Lemon Ripple Ice Cream

FF Refreshing Tropical Fruit Sorbet
Lemon Ripple Ice Cream

 

I love creating, experimenting, tasting and testing different recipes. If you love mangos but aren’t a fan of pineapple, add more mango and leave the pineapple out.

Being allergic to oranges, means I always have to double check when I buy anything labelled ‘tropical’. Making my own Refreshing Tropical Fruit Sorbet means I know exactly what has gone into it. By all means adjust the sugar quantity if your fruit is sweeter, or riper. That’s why it is important to taste the liquid from the pan, remembering all the flavours will be dulled slightly by the freezing process.

I hope I have inspired you to get creative in your kitchens. Cooking should be fun. Combining flavours, adding a little something here or there, I hope that you take my recipes, try them and then change them to suit your tastes. I very much suspect a drop or two of orange blossom water would work very well in this recipe. But then I’ll never know šŸ˜‰

Sammie xx

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Hawkshead Relish Review

I have thoroughly enjoyed carrying out this Hawkshead Relish Review. Using a trio of fantastic, handmade preserves as ingredients was a challenge and that is what I thrive on.

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Hawkshead Relish Review Red Onion Marmalade delicious as a condiment.

Traditionally I have used chutneys and Red Onion Marmalade as a condiment. Now I was tasked with incorporating three separate preserves in new recipes!

I was sent three different, savoury preserves by Hawkshead Relish.

  • 2 Jars of Red Onion Marmalade – deliciously different to usual onion marmalades. Cooked with balsamic vinegar and added pine nuts, I adored both the flavour and texture of this marmalade. This is not a sticky sweet marmalade, it is packed with deep onion flavour, punctuated by occasional sweet sultanas and the nutty flavour of pine nuts. As an ingredient 10/10 as a condiment 10/10!
  • I Jar of Windermere Pale Real Ale Jelly – gloriously pale gold, clear jelly. Sweet but not overwhelmingly so, as the ale taste really comes through and the slight bitterness tempers the jelly. A real surprise, as I’d not tried a jelly like this before. Made using ale made at the Hawkshead Brewery, light and fruity in flavour, it was a dream to use. As an ingredient 10/10 as a condiment 9/10 dropping a mark as I prefer a more textured accompaniment.
  • 1 Jar of Hot Garlic Pickle – packed full of garlic cloves in a hot spicy sauce. Personally I would not eat this as a condiment, however, if you are a real garlic lover, then this is the perfect pickle for you. When used as an ingredient this pickle transforms into the most wonderful rich, hot, spicy, garlic flavour, that can be as intense as you want. An absolute dream to use as an ingredient 10/10 as a condiment 5/10.
FF Hawkshead Relish Review
Feta Red Onion Marmalade Quiche utterly delicious.

My first venture was making this Feta Red Onion Marmalade Quiche. The different layers of flavour in the quiche are so exciting on the palette. Warmed, the Red Onion Marmalade flavour itself becomes more vibrant, contrasting beautifully with the mild, slightly salty feta cheese. This quiche has become a firm favourite in our house.

Hawkshead Relish Review
Red Onion Sausage Plait perfect for picnics or as a tasty mid week meal.

Red Onion Sausage Plait is so simple to make, yet the finished flavour will have your tastebuds singing. Can tastebuds sing šŸ˜‰? It is so important to use good quality sausage meat, as the meaty flavours work so well with with the flavour and texture of this delicious Red Onion Marmalade.

FF Hawkshead Relish Review
Roasted Ale Jelly Tomatoes unbelievably good.

These Roasted Ale Jelly Tomatoes are so simple and yet this has to be my favourite recipe, if forced to choose. Please don’t make me choose?Ā 

To make: Roasted Ale Jelly Tomatoes

  • Cut a dozen, or thereabouts, medium tomatoes in half. I used economy tomatoes from the supermarket.
  • Place them on a baking tray cut side up.
  • Spoon 1/2 a teaspoon of Pale Ale Jelly on top of each tomato.
FF Hawkshead Relish Review
Very firm, not particularly flavourful tomatoes.
  • Drizzle over a little olive oil, sprinkle lightly with sea salt flakes (I useĀ Maldon ) and freshly ground pepper.
  • Place into a preheated oven at 180C/160C fan, gas mark 4 and bake for 1-1.5 hours until softened and slightly caramelised.
  • When cooked remove from the oven and serve on a platter with some shredded basil leaves. Eat smeared on to some very fresh baguettes, or alongside quiche, sausage plait, chicken, fish.
FF Hawkshead Relish Review
Hawkshead Relish Review these Roasted Ale Jelly Tomatoes have become my new favourite side dish.

Warning once you’ve made these Roasted Ale Jelly Tomatoes once you will find more and more reasons to make them. Such a simple recipe, yet it turns even underripe, flavourless tomatoes into a taste sensation. I cannot wait to try it on our home grown tomatoes later this year. A tasty side to many meals.

Another brilliant use for the Real Ale Jelly was adding a couple of spoonfuls to a beef cooked in ale casserole. Added right at the end, just before serving, the sweet, fresh flavour of the jelly lifted the casserole and balanced out any bitter notes from the cooked beer.

Finally to the Hot Garlic Pickle. To be truthful this pickle was indeed a pickle for me! I was stumped as to what I should make with it. The weather was very hot and whilst I knew the spicy garlic would be wonderful in soups, stews and curries, my heart simply wasn’t into cooking a large, hot meal. During the summer we practically live on salad.

Also, to be honest, the strong, pungent aroma of the pickle wasn’t inspiring me. Until one day. I had some pretty hot chilli’s and I figured I’d go with the hot, spicy, garlic flavour, rather than trying to tame it.

FF Hawkshead Relish Review
Hawkshead Relish Review Hot Spicy Garlic Cheese Straws.

Thus, my Hot Spicy Garlic Cheese Straws were born. Whilst not overly Ā keen on the pickle as a condiment, used in these delicious cheese straws, alongside spicy Parmesan cheese and hot jalapeƱo peppers, the flavour shines. These are THE best cheese straws I have ever made and it is worth having a jar of this pickle on hand simply to make these!

Recipe: Hot Spicy Garlic Cheese Straws makes 16-18

500g Homemade Perfect Butter Shortcrust Pastry

1 Free Range Egg – beaten

3tsp Hot Garlic a Pickle from – Hawkshead Relish

75g Finely Grated Parmesan Cheese

1 JalapeƱo Pepper – membrane and seeds removed and finely diced

Method: Preheat the oven to 220C/200C fan, gas mark 7

  • Line a large baking tray with a silicone baking mat or baking parchment.
  • Lightly dust a clean worktop with flour and place the pastry on top.
  • Roll the pastry into a rectangular shape – roughly 35cm x 25cm (14″ x 10″).
  • Ensure the pastry can move and is not stuck on to the worktop.
  • Trim the edges with a knife and then brush egg over the surface of the pastry.
  • Spoon 3 teaspoons of the Hot Garlic Pickle over the pastry and spread to create a thin layer.
FF Hawkshead Relish Review
Hot Spicy Garlic Cheese Straws in the making.
  • Sprinkle over the grated Parmesan cheese and finely chopped chilli.
  • Fold the bottom half of the pastry over the top half. Gently run a rolling pin over the top to ensure both halves are pressed together.
  • Cut just overĀ 1cm (1/2″) strips using a sharp knife and make sure it cuts all the way through.
  • Transfer the cheese straws to the lined baking tray.
  • Place in the top of a preheated oven and bake for 20-30 minutes, until golden and crispy.
FF Hawkshead Relish Review
Hawkshead Relish Review Hot Spicy Garlic Cheese Straws.
  • Once the cheese straws are baked remove from the oven.
  • Enjoy the inviting, warm garlic and cheese aroma!
  • Allow to cool for 5 minutes before serving immediately.
FF Hawkshead Relish Review
Hawkshead Relish Review Hot Spicy Garlic Cheese Straws.

These Hot Spicy Garlic Cheese Straws are incredibly good served warm (my favourite) or cold. Perfect for sharing with friends over drinks, at parties, or snacking on whilst watching your favourite game, on the telly, with the family.

I really urge you to use the pastry recipe given. These cheese straws are somewhere between flaky and shortcrust pastry. This texture really adds to their flavour, however, if you aren’t keen on pastry making, I would use bought, all butter puff pastry as a substitute.

Carrying out the Hawkshead Relish Review has been a challenge, but a challenge I have enjoyed. Each product I reviewed imparted so much flavour when used as an ingredient, I will definitely be using more of their delicious chutneys, marmalades and jellies in future recipes.

I have also learnt not to judge an ingredient on first appearance. The Hot Garlic Pickle completely transformed once cooked and everyone agreed the cheese straws were the best they’d ever tasted. Layers of Red Onion Marmalade in the quiche created an amazing flavour sensation and lastly but by no mean least, the Pale Ale Jelly. Wow! The roasted tomatoes were incredibly good. Slow roasting and the addition of the jelly meant intense, but not overwhelming flavour.

If you have enjoyed my Hawkshead Relish Review you make like these recipes:

Easy Crusty Baguettes

FF Hawkshead Relish Review
Easy Crusty Baguettes

Asparagus Prosciutto Ham Tart

FF Hawkshead Relish Review
Asparagus Prosciutto Ham Tart

Mini Sparkenhoe Red Leicester Tarts

FF Hawkshead Relish Review
Mini Sparkenhoe Red Leicester Tarts

Whatever you are making, baking and creating in your kitchens, I hope this post has inspired you to Embellish With Relish? A phrase used by Hawkshead Relish to inspire people to be more creative with their products.

Sammie xx

Hawkshead Relish provided me with the relishes listed for the purposes of this revie. All opinions, views, content, recipes and photography are my own. I was not paid to write this review post, please see my Disclosure Policy.

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