Mango and Rose Water Sorbet

Name: Mango and Rose Water Sorbet
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: about 1 quart
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

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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

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.