Photo: Mango and Rose Water Sorbet Recipe
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
To make the simple syrup for the sorbet:
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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By www.charogoldma...
cooper city, 48
on December 16, 2009
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for mango loves this recepies are one of the best, a get the roses watter
in a middle east gracery store.
By charliegirlny_3...
Brooklyn, NY
on January 08, 2009
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This is a very easy recipe and is VERY versatile. I used sparkling water instead of wine and grand marnier instead of rose water. Delish! You could use anything instead of rose water, really - OJ, lime juice, liqueur of any kind.
One important note: make it a day ahead. NO WAY will it set up in an hour. It needs overnight. Consistency is perfect though.
And three mangoes make about three to four cups of fruit, which worked perfectly. With two cups of fruit it's very, very sweet. I used a bag of frozen mango pieces...worked perfectly and made it even easier.
Glad to find a good sorbet recipe that doesn't require a machine. Thanks!
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