Mango and Rose Water Sorbet (Ingrid Hoffmann) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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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