Recipe: Feijoa and Apple Sorbet

This simple sorbet is tangy, refreshing and delicious, with a lot fewer calories than ice cream. The key is to use very ripe feijoas.

Recipe: Jenny Garing

Time: 1½ hours (with ice-cream maker)
Serves: 2-3

350g feijoas, peeled and chopped
1 tablespoon lemon juice
200ml apple sugar syrup (recipe below)
Apple sugar syrup
1½ cups apple juice
1½ cups sugar

1. To make the syrup, bring the apple juice and sugar to a boil, boil for 5 minutes then cool thoroughly before use. This syrup will keep in a jar in the fridge for a few months.
2. Purée the feijoas and lemon juice in a blender or food processor. Add the apple syrup and blend to combine. Taste it for sweetness and adjust with a little more syrup or lemon juice as required.
3. Pass the purée through a sieve. Put the mix into an ice-cream maker and churn until it reaches sorbet texture. You can freeze this sorbet in a container, but it is only best for a day or two. If you don’t have an ice-cream maker, put the mix in a container or tray and pop it into the freezer until it is almost frozen. Transfer it into your food processor or blender and blitz it to break up the ice crystals. Refreeze until ready to eat.


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Recipe: Feijoa Cake with Crumble Topping

Recipe: Topsy Turvy Feijoa Cake

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