This zingy sorbet is fantastically refreshing - serve after dinner or between courses.
Ingredients
- 400g strawberries, hulled and chopped
- 1 unwaxed lime, pips removed, cut into small chunks
- 120g caster sugar
- Pinch of sea salt
- 4 tbsp white rum
Method
- 1. Place the strawberries, lime chunks, caster sugar, sea salt and rum in a blender, then whizz until smooth. Pass through a fine sieve.
- 2. Churn in an ice-cream maker for 35-40 minutes or until firm. Eat straightaway or freeze for serving later.
To make the ginger snaps:
1. Mix 50g melted butter, 2 lightly beaten large free-range egg whites, 100g golden caster sugar, 50g plain flour and 2 tsp ground ginger into a smooth batter. - 2. Spread tablespoonfuls in thin rounds on a lined baking sheet and bake for 5 minutes at 190°C/ fan170°C/gas 5. Gently lift off, then set over a rolling pin to make curved wafers, or roll into cigar shapes or cones (as pictured) and hold in shape for a few seconds until set.
Nutritional info
Per serving: 72kcals, no fat, 0.3g protein, 15g carbs, 14.3g sugar, 0.1g salt, 0.6g fibre