3-4 ripe black sapotes
½ to ¾ cup light honey, to taste
1 tsp grated orange rind
2 cups orange juice
2 Tbl finely shredded orange rind
Skin and deseed black sapotes. In food processor, combine sapote pulp, honey and orange rind, orange juice and puree. Mixture is bright, shiny black-brown. Serve in dessert dish. Sprinkle a few fine shreds of orange rind on each serving. (4-6 servings).
The mixture can also be frozen as sherbet. To do so, add 2 beaten egg whites when sherbet is almost frozen.
DATE: March 1987
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