Recipe courtesy of Ingrid Hoffmann

Mango and Rose Water Sorbet

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 15 min
  • Inactive: 1 hr 15 min
  • Cook: 5 min
  • Yield: about 1 quart
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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

  1. 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.
  2. 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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