Jackfruit sorbet with mint and lime

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Remove the bag-like individual fruits from the jackfruit. Detach the jelly-like shells and remove the core. Dice the flesh, add some flesh z

2. 2

   Simmer the sugar and 100 ml water in a small pot until the sugar has dissolved. Let the sugar syrup cool down. Wash limes hot, rub dry and grate peel. Halve limes, squeeze juice. Wash mint, shake dry. Set aside some nice tips for decorating. Pluck off remaining leaves and cut finely

3. 3

   Finely puree jackfruit, lime juice and sugar water. Stir in grated lime zest and mint. Freeze the puree in an ice-cream maker or place it in a flat bowl in the freezer for 3-3 1/2 hours and stir it through with a whisk every 20 minutes

4. 4

   Take the sorbet out of the freezer, let it thaw briefly, form it into balls, arrange them, sprinkle with the remaining pulp and decorate with mint as desired

5. 5

   Per ball approx. 370 kJ, 90 kcal. E 1 g, F 1 g, KH 19 g

Nutrition Facts

KCAL
90 kcal

CARBS
19 g

FATS
1 g

PROTEINS
1 g