Lemongrass and ginger granite

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Ingredients

  • A selection of fresh ripe fruit such as pineapple, kiwi, mango, lychee, papaya, guava etc.

  • For the biscuits:

  • 1 large egg, beaten
  • 100g butter
  • Pinch salt
  • 225g caster sugar
  • 15g plain flour, sifted
  • 2 tbsp lemongrass, very finely chopped
  • 115g desiccated coconut

  • For the sorbet:

  • Peeled zest and juice of 2 limes
  • 3 cm piece ginger root, peeled and chopped
  • 2 long stalks lemongrass, ends bashed and then the whole thing finely chopped
  • 1l cold water
  • 200g caster sugar
  • Small mint sprigs

Use imperial measurements

Method

How to make Lemongrass and ginger granite

1) To make the sorbet, place all of the ingredients in a saucepan and bring to the boil. Simmer for 10 minutes, remove from the heat and leave to go cold. Strain into a jug and freeze in an ice-cream machine.

2) Pre-heat the oven to 180 degrees C/Gas mark 4 (turn the fan function off if possible, as it can stop the biscuits spreading out evenly).

3) Line a couple of baking trays with non-stick parchment. Mix the coconut, lemongrass, flour, sugar and salt. Melt the butter and while still hot, pour it over the dry ingredients. Stir until evenly mixed.

4) Make a well in the centre and add the beaten egg and mix thoroughly. Drop teaspoonfuls of the mixture onto the baking sheets, leaving a few centimetres between each one, otherwise they will spread into one another. 6) Serve scoops/scrolls of the sorbet with a plateful of sliced fruits, mint sprigs and the biscuits on the side. Alternatively serve the sorbet and fruit in a large martini glass sat on a plate for the biscuits.

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