Mango and Rose Water Sorbet
- Level: Easy
- Yield: about 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 258
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 61
- Dietary Fiber
- 1
- Sugar
- 58
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 8
- Total: 1 hr 35 min
- Prep: 15 min
- Inactive: 1 hr 15 min
- Cook: 5 min
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.