Sorbet with carambola

1. Pour water into a small saucepan with a thick bottom, pour sugar, send it to the fire, bring it to a boil, keep it on fire for 5 minutes. Then set aside, let cool.

2. My carambola, cut arbitrarily, grind with a blender to a homogeneous puree. We leave a couple of pieces for serving.

3. Combine fruit puree with syrup, add rum, put it in a tray, send it to the freezer for 5-6 hours.

4. Periodically we take out a container of mashed potatoes from the refrigerator and beat the mass with a blender, this is necessary so that the sorbet does not turn into a piece of ice.

We serve dessert on the table in a cream bowl or on a saucer, forming balls with an ice cream spoon. Decorate with a slice of carambola.

Help yourself!