- 1 cup gingerbeer
- 1 cup white sugar
- 2 cups of feijoas pureed – about 1 1/2 dozen feijoas
- juice of two limes
Place the gingerbeer and sugar in a pot and boil for 5 mins until all the sugar is dissolved. Stir a couple of times.
Remove from heat and allow to cool. Add the fruit puree and lime juice. Stir to combine.
Pour into ice cream machine and freeze following the manufacturers instructions.
Jo Burzynska, Wine editor - Viva, New Zealand Herald
Shooting Star Methode Traditionelle Sauvignon Blanc NV
Greywacke Late Harvest Marlborough Gewurztraminer 2009