Fair Trade Mango, Rhubarb & Mint Sorbet Recipe
As far as summer desserts go, you can’t beat a mouth-watering sorbet. Perfectly sweet, light and refreshing, this fair trade mango, rhubarb and mint sorbet is simple to make, and is guaranteed to go down a treat on a warm summer’s day.
2 large, fresh mangos, peeled, deseeded and chopped into chunks, or 1 tin of mango
3 - 4 cups of chopped fresh rhubarb stalks
Fresh mint leaves
2 1/2 cups of hot water
1/2 cup of Traidcraft white granulated sugar
Pinch of salt
2 tbsp of Traidcraft clear honey
- Cook the chopped rhubarb, mango, mint leaves, sugar, salt and water together and bring to a boil.
- Lower the heat to simmer, cover for few minutes.
- Put the mixture into blender until smooth (if blender is not powerful enough, sieve through first).
- Stir in the honey.
- Either process in an ice cream maker or simply freeze in a glass container, stirring every two hours and after four hours, rough blend it in a blender or hand blender.
A huge thanks to JUST THINGS for supplying this fair trade recipe. Situated at 18 Silver Street in the historic South Somerset market town of Ilminster, they have a huge range of fair trade food, gifts, toys and jewellery on offer. If you’re in the area, make sure to check them out!