MAMEYS SORBET

Ingredients:
2 cups of chilled mamey pulp
1 cup of chilled heavy sugar sirup.

Method:
Mix the sirup, little by little, with the mamey, stirring constantly.

Pour into ice-cube trays and freeze.

When frozen to thick slushy state, whip quickly, return to container and freeze.

Cocina Criolla, a popular cookbook
in the Dominican Republic.
(Recipe translated from the Spanish)

September 1988

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