Made by quickly simmering New Zealand's own feijoa fruit in a pressure cooker and sweetening it with erythritol, this sorbet is a practical low-carb dessert to pack for a picnic. Stirring it occasionally through the long freezing process keeps it smooth rather than icy.
Cut the feijoas in half and scoop out the flesh with a spoon, trimming away the tougher part near the skin.
Put the feijoa flesh into the pressure cooker with the water and erythritol, seal the lid, cook for 5 minutes, and let the pressure release naturally.
Blend the cooked mixture and pass it through a fine sieve, then stir in the lemon juice.
Pour the mixture into a shallow container and freeze it; for the first two hours, stir with a fork every half hour to break up the ice crystals, freezing for 4 hours in total.
When scooping out the feijoa flesh, avoid the tougher part near the skin, or the sorbet will taste bitter. If you do not stir it every half hour during the first two hours of freezing, it will set into an icy, hard texture.
If you use a different sweetener instead of erythritol, its sweetness level may vary, so I would suggest tasting a small spoonful first and adjusting from there.
Admin DadaGastro · verified in test kitchenFeijoayı ilk kez denedim, düşük karbonhidratlı olmasına rağmen tadı hiç eksik değildi, ailem ikinci kaseyi de bitirdi.
Piknikte servis ettim, ekşi tatlı dengesi harikaydı ve dört saatlik dondurma süresi boşa gitmemişti, kıvamı tam sorbe gibiydi.
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