Quandong Sorbet (serves 2)
- 4 cups quandong, peeled, seeded and pureed
- ½ cup sugar
- ½ cup water
- Oil for brushing tin
Make a sugar syrup by bringing sugar and water to the boil. Reduce heat and simmer until sugar has dissolved. Remove from heat and allow to cool then add the quandong puree. Brush a tin or individual cups with oil. Pour in the sorbet mixture and freeze until firm. Turn out the sorbet loaf onto a serving platter or serve individual cups. Add the quandong sauce (see below) and serve.
3 cups fresh quandongs
1/2 teaspoon vanilla essence
Place ingredients in a blender and process until smooth. Spoon into serving bowls and serve with the sorbets.