Follow these steps for perfect results
mangosteen
chopped
dry champagne
egg white
sugar
limes
Peel the mangosteen fruit.
Chop the mangosteen flesh into small pieces.
Push the chopped mangosteen through a fine sieve to create a puree.
Stir the dry champagne into the mangosteen puree.
In a separate bowl, whip the egg white until it forms thick peaks.
Gradually add the sugar to the whipped egg white and continue beating until well combined.
Gently fold the egg white mixture into the mangosteen puree.
Pour the mixture into a suitable container.
Place the container in the freezer.
Freeze for at least 3 hours, or until the sorbet is firm.
Expert advice for the best results
For a smoother texture, churn the sorbet in an ice cream maker.
Adjust the amount of sugar to your liking depending on the sweetness of the mangosteen.
Garnish with fresh mint leaves for added freshness.
Everything you need to know before you start
5 minutes
Yes, can be made several days in advance.
Serve in chilled glasses or bowls, garnished with a slice of lime and a fresh mint sprig.
Serve as a palate cleanser between courses.
Enjoy on a hot day for a refreshing treat.
Enhances the sweetness of the sorbet.
Discover the story behind this recipe
Mangosteen is considered a delicacy in many Southeast Asian countries.
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