Lychee Nuts And Pineapple Chunks With Mango Sorbet Recipes

Steps:

• Whisk the mango nectar, sugar, sweetened lime juice together, and vodka in a large measuring cup to dissolve the sugar. Chill in the refrigerator for 2 to 3 hours, until cold.
• Pour the mango mixture into an ice cream machine and churn until frozen and slushy, following manufacturer's directions. Freeze until solid, another 2 to 3 hours.

Steps:

• Place the mango into the bowl of a food processor and process until smooth. Add the lime juice, pepper vodka, black pepper essential oil and the sugar and process for an additional 5 to 10 seconds. Pass the mixture through a fine mesh strainer and place in the refrigerator to chill until the mixture reaches 40 degrees or below, approximately 2 to 3 hours.
• Process the sorbet in an ice cream maker according to the manufacturer's instructions, approximately 20 to 25 minutes. Place in the freezer for 3 hours or overnight, before serving.
• Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days. Stir or gently shake to combine every few days. After 7 days, strain through a fine mesh strainer to remove the peppercorns. Place in a glass container with a lid and store in a cool dark place.

Steps:

• For the sorbet: Combine water, sugar and lemon juice in saucepan over low heat. Stir until sugar is completely dissolved -- DO NOT BOIL. Remove from heat. Pour Mango puree and sugar mixture into sorbet freezer. Set timer to 15 minutes, or follow the freezer directions. Batch is finished when mixture firms up and looks fluffy.
• For the figs: Place figs in saucepan and cover with port and zest from 1 lemon and simmer for 15 minutes. These can be served poached or lightly grilled.
• Peel, core, and slice pineapple. Combine orange juice and dark brown sugar in saucepan and simmer on low heat until mixture starts to thicken. Stir to avoid burning. Brush on pineapple slices and grill lightly until grill marks appear, about 2 minutes per side.
• For the banana: Cut bananas lengthwise and place in baking tray. Combine orange juice, lime juice, molasses and pinch of salt. Simmer for a few minutes. Pour mixture over bananas, covering fruit and then grill. Turn over gently about 2 minutes per side.
• For the nectarines or peaches: Pit and cut fruit in half. Lightly salt fruit if not sweet. Lightly brush olive oil and toss fruit in bowl with dark brown sugar covering all surfaces. Grill 3 to 4 minutes per side.

Steps:

• Put the pineapple into a blender or food processor and blitz to a purée. To make the stock syrup, put all the ingredients in a large pot with 500ml water, slowly bring to the boil and stir until the sugar has dissolved, then remove from the heat.
• Tip the pineapple purée and the lime juice into the syrup and stir well. Leave to cool, then strain and churn in an ice-cream maker following manufacturer's instructions. Place in a container and freeze. Alternatively, tip the syrup into a large tray and freeze until it starts to set, then every hour or so break up the ice with a fork. Serve the sorbet scooped into dessert glasses with a few slices of mango.

Steps:

• Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min.
• Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whirring - don't worry if the mix isn't perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
• Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whizz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees scattered with a remaining zest.

Steps:

• Drain lychees, reserving syrup, then purée lychees, cream of coconut, 1/4 cup syrup, and 2 1/2 tablespoons lime juice in a blender until smooth. Freeze in ice cream maker.
• While sorbet is churning, toss together mango, zest, and remaining lime juice to taste (1/2 to 1 tablespoon).
• Serve scoops of sorbet over mango slices.