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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The contrasting colors of mango and boysenberry are lovely. If you like, serve the sorbets in frozen mango boats, made by scooping out the centers of halved mangoes and freezing the shells. Ingredients:
1 1/4 cups water |
1/2 cup plus 1 tablespoon sugar |
2 cups fresh boysenberries or frozen unsweetened boysenberries, thawed |
7 tablespoons light (clear) rum |
1 1/4 cups water |
3/4 cup sugar |
2 cups sliced peeled pitted mangoes |
7 tablespoons light (clear) rum |
8 hollowed-out mango halves (for serving; optional) |
fresh boysenberries |
fresh mango slices |
Directions:
1. FOR BOYSENBERRY SORBET: Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Add berries and bring to boil. Puree mixture in processor. Strain through sieve set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in sieve. Refrigerate puree until cold, about 2 hours.
2. Mix 7 tablespoons rum into puree. Process sorbet mixture in ice cream maker according to manufacturer's instructions. Spread sorbet evenly in 8-inch square glass baking dish with 2-inch-high sides; cover and freeze until firm. (Can be made 2 days ahead; keep frozen.)
3. FOR MANGO SORBET: Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add 2 cups sliced mangoes and bring to boil. Transfer mixture to processor; puree. Pour into bowl. Chill until cold, about 2 hours.
4. Mix 7 tablespoons rum into puree. Process sorbet mixture in ice cream maker according to manufacturer's instructions. Spread mango sorbet evenly over boysenberry sorbet in dish; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead; keep frozen.)
5. Freeze 8 hollowed-out mango halves or parfait glasses for 1 hour. Using ice cream scooper, scoop both sorbets together for swirled effect and place in mango halves or frozen glasses. Garnish with fresh berries and mango slices and serve.
6. Note: If you do not have an ice cream maker, you can turn this mixture into a granita an Italian frozen dessert. Mix an additional 1 cup water into each sorbet mixture. Freeze separately until semifirm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of each granita to form crystals. Scoop boysenberry and mango crystals alternately by 1/4 cupfuls into frozen mango halves or glasses and serve.
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