My Tryst With Food And Travel

This is my honest attempt 2 pen down,without favour or prejudice,my romantic rendezvous with foodNculinary travel.You can expect straight 4m the heart narratives,as I share my indelible loveNunending curiosity 2 discover all facets of foodNculinary travel.I will Unravel tralatitious recipes,regional faresNdivulge first hand experience of restaurants dined in.Travelogues will include my escapes,as an Eco-traveller,indulging in luxurious travels or traversing like a local with focus only on food.

MANGO~GINGER, COCONUT AND FRESH ROSE PETALS SORBET

MANGO~GINGER, COCONUT AND FRESH ROSE PETALS SORBET:

INGREDIENTS :

1) 200 Ml of thick coconut milk, either freshly squeezed or store bought

2) 1 Tbsp grated Mango Ginger

3) 1 Tbsp grated fresh coconut

4) 2 Tbsp of fresh rose petals cut in small pieces

5) 4 Tbsp of Sugar

6) 50 Ml of water

7) 1 tsp of rose extract

THIS IS HOW YOU DO IT :

1) Mix all the ingredients together in a bowl until the sugar dissolves.

2) You can then use an ice cream maker and follow the instructions and get your sorbet ready. I did not use an ice cream maker and therefore froze the mix for 5 hours, then took the bowl out and with a fork broke all the ice that had formed in the sorbet and again froze it back. I repeated this process three times and finally set it. I didn't put the mixture in a food processor and whizz it as I wanted the grated coconut and mango ginger, fresh rose petals to remain as they were.