Sorbet with carambola and ginger


250ml (1 cup) water

 215g (1 cup) caster sugar

 4 kaffir lime leaves, finely shredded

 3cm-piece ginger, peeled, thinly sliced

 1 stem lemon grass, pale section only, quartered lengthways

4 carambola (star fruit), thinly sliced crossways

 Lemon sorbet, to serve


Sorbet served with ginger syrup and slices of fresh carambola.


  • 1
    Place the water and sugar in a medium saucepan over low heat. Cook, stirring constantly, for 5 minutes or until the sugar dissolves.
  • 2
    Increase heat to medium and bring to the boil. Add the lime leaves, ginger and lemon grass and simmer for 5 minutes or until the syrup thickens. Set aside for 15 minutes to cool.
  • 3
    Divide the carambola and sorbet among serving bowls. Drizzle over the syrup and serve immediately.
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