Carambolas in Green Tea and Ginger Syrup
Place the water, sugar and ginger in a medium saucepan. Cook over low heat, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Simmer, uncovered, wit…
- Cook30 min
- Total30 min
- Serves2
- LevelEasy
Ingredients
- 500ml (2 cups) water
- 115g (1/2 cup) caster sugar
- 5cm piece fresh ginger, peeled, thinly sliced
- 30g (1/4 cup) green tea leaves
- 3 large (about 450g) carambolas (star fruit), cut crossways into 1cm-thick slices
- 6 scoops lemon sorbet (Weis brand)
Method
- Place the water, sugar and ginger in a medium saucepan. Cook over low heat, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Simmer, uncovered, without stirring, for 5 minutes or until syrup thickens slightly. Remove from heat and stir in the tea. Set aside for 5 minutes to infuse. Strain through a fine sieve into a large heatproof bowl.
- Add the carambolas to the ginger syrup and stir until combined. Place in the fridge for 10 minutes to develop the flavours.
- Divide the carambolas among shallow serving bowls and drizzle with some of the syrup. Top with a scoop of sorbet and serve immediately.
