Butternut squash and tangerine sorbet
This sorbet made from butternut squash and the Japanese tangerine variety ‘satsuma’ is incredibly easy to make as long as you have a Pacojet or a similar appliance.
Creation by Luke French, JÖRO*, Sheffield, United Kingdom.
Makes 700g.
Allergens and dietary requirements
No allergens or dietary requirements.
Ingredients
400
g
butternut squash, cut in cubes100
g
sugar200
g
tangerine juice3
g
gelatin, soaked in cold wateras needed
malic acidas needed
salt