Tamarin sorbet - by Chef Nikolaj Kirk

From small freezers on the beaches of Cape verde the women are selling homemade Tamarin sorbet for 20 cent.

The Tamarin juice is frozen in little bags and you bite the corner off and suck out the icy juice. The taste is a little bitter, caramelly and sour. The Tamarin beans witht he sticky pulp meat is boiled with water and raw sugar. After its tender the mass is strained and frozen. In the warm climate the tamarin sorbet is excellent; especially with fresh mango on top.

This is what you need:

30 g (1½ oz) Tamarin pulp – can be purchased in asian stores

200 ml (8oz) water

100 g (4oz) sugar

250 ml (10oz) water

2 table spoons of lime juice

This is how you do it:

Start by putting the tamarin pulp and 8oz of water in a large bowl. Stir it up thoroughly. When the tamarin pulp is dissolved the seeds and peel is strained from the brown juice.

Pour the sugar in a caserole with the 8oz of suger and let it boil for 5 minutes. Let the mix cool of a bit before mixing the sugared water and juice together. Add the lime juice.

If you have an ice maker that would be the optimal but if you freeze it for 2½ hours, take it out and smash it up and freeze it again you will get a good result.