Blood Orange and Mango Sorbet |
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Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 6 |
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From cookbook author, Joanne Weir. Ingredients:
3 medium ripe mangoes, peeled and cut into chunks |
2 1/2 cups blood orange juice (from 7-8 medium blood oranges) |
1 cup granulated sugar |
1 tablespoon fresh lemon juice |
1 tablespoon finely grated blook orange zest |
Directions:
1. Puree the mago and blood orange juice in a blender on high speed until smooth. Strain through a fine strainer into a large measuring cup. You should have about 4 cups.
2. Combine the sugar and about 1/4 of the puree in a medium saucepan; cook over medium heat, stirring until the sugar has dissolved completely, about 2 minutes. Stir into the remaining puree and add the lemon juice and orange zest. Refrigerate until thoroughly chilled.
3. Freeze in ice cream freezer according to manufacturers instructions.
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