Lime sorbet splice with mojito fruit salad

1H 20M


Lime sorbet splice
Lime ice-cream
Mojito fruit salad


1.Stir sugar and water in a medium saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, 1 minute. Remove from heat; cool to room temperature.
2.Combine sugar syrup and juice in a large jug. Refrigerate 2 hours or until cold.
3.Reserve 1 cup lime sugar syrup for mojito fruit salad. Tint remaining syrup pale green with food colouring, then churn in an ice-cream machine, following the manufacturer’s instructions, until frozen, adding the egg white once the mixture starts to form ice crystals.
4.Line base and long sides of a 10cm x 25cm (4-inch x 10-inch), 1.5-litre loaf pan with baking paper, extending the paper 5cm (2 inches) above the sides. Spoon sorbet into pan; smooth surface. Cover; freeze 1 hour or until firm.
5.Make lime ice-cream: Beat cream, icing sugar, rind and juice in a small bowl with an electric mixer until soft peaks form. Beat in yoghurt and mascarpone until just combined.
6.Spoon ice-cream mixture onto sorbet layer in pan, smooth surface. Cover; freeze 6 hours or overnight until firm.
7.Make mojito fruit salad: Place pineapple and passionfruit in a large heatproof bowl. Stir reserved lime sugar syrup and rum in a small saucepan; bring just to the boil. Pour syrup mixture over fruit; cool. Using the end of a rolling pin, crush lime wedges and sugar in a medium bowl or jug to extract juice. Add lime wedges and mint to pineapple mixture; toss gently to combine.
8.Rub the outside of the pan with a warm, damp cloth. Invert pan, remove lining paper; cut into thick slices. Serve with fruit salad.

You will need about 9 limes and 4 passionfruit for this recipe. If you don’t have an ice-cream machine for Step 3, pour mixture into a shallow, freezeproof container; freeze until just set. Chop mixture, process until coarsely chopped; add egg white and process until combined. Freeze until partially frozen.


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