Recipe courtesy of Ingrid Hoffmann
Episode: Singles Party
Mango and Rose Water Sorbet
Total:
1 hr 35 min
Prep:
15 min
Inactive:
1 hr 15 min
Cook:
5 min
Yield:
about 1 quart
Level:
Easy
Total:
1 hr 35 min
Prep:
15 min
Inactive:
1 hr 15 min
Cook:
5 min
Yield:
about 1 quart
Level:
Easy
Total:
1 hr 35 min
Prep:
15 min
Inactive:
1 hr 15 min
Cook:
5 min
Yield:
about 1 quart
Level:
Easy

Ingredients

  • 1 cup sugar
  • 3/4 cup water
  • 1 lime, zest finely grated
  • 3 ripe mangos, cut into chunks and frozen (about 2 cups)
  • 2 cups ice cubes
  • 1/2 cup crisp white wine, such as Pinot Grigio
  • 1 teaspoon rose water (or orange blossom water)
  • Fresh mint leaves, for garnish

Directions

In a small saucepan, combine the sugar, water, and lime zest over medium heat. Bring to a simmer, stirring. Reduce the heat to low and stir until the sugar has dissolved completely. Remove from the heat and set aside to cool.

Put the frozen mango chunks in a food processor with the ice, wine, rose water, and the cooled lime syrup. Process for 2 to 3 minutes until the ice has broken down and the sorbet thickens. When done, the sorbet will have a slushy consistency. Transfer the food processor bowl to the freezer to harden the sorbet fully, about 1 hour. Store in a covered airtight container. Use within 1 month. To serve, spoon into martini glasses and garnish with mint.

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