As the Executive Chef for Hacienda Chichen Resort and Yaxkin Spa, located in Chichen Itza, Yucatan, Mexico, Chef Josue Cime cooking style blends the nutrition rich value of organic food produce choices with the warm, calming taste of his Mayan Culinary traditions, creating a unique Mayan Fuision Cuisine filled with gourmet delicate aromas, textures, and flavors that delight many travelers visiting this Mayan Region in the Yucatan Peninsula, Mexico.
Freeze & Mix Hand Method to make any Sorbet: Pour mixture in any wide freezer-proof container and cover it tightly with a lid; to avoid ice crystals and freezer burn. Place in the coldest side of your freezer for about one hour (or a bit more until the mixture is solid outside but not ice-hard). Brake the semi-frozen mixture and place it in a blender until it creates a smooth ice-frozen texture, then return to the freezer following the same care done the first time, to avoid ice crystal formation. Repeat three or four times, same steps from freezer to blender, until forming a uniform thick sorbet texture; repeat procedure every half an hour or before mixture hardens.