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.

 

Ingredients:

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

 

Directions:

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.

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.