Here’s a sorbet recipe we enjoyed when we were in Singapore, and featured in our book “Our Love Affairs with Food & Travel.” The recipe features spices to help you sweat more and drink more water.
4 mangoes, peeled and pitted
3 tablespoons (45 ml) finely grated ginger root
1 Kaffir lime leaf, stem removed
1 red bird eye chili, seeded
7 tablespoons (105 ml) lime juice
¼ cup (60 ml) clear honey
½ cup (110 g) palm sugar
1. Place all ingredients, except palm sugar, in a blender.
2. Purée for 2 minutes.
3. Add palm sugar and blend a further 20 seconds.
4. Transfer to an ice cream maker.
5. Freeze according to manufacturer’s instructions and keep in freezer until ready to serve.