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Categories:Viewed: 103 - Published at: 2 years ago
Ingredients
- FOR THE SORBET:
- 2 pounds Large, Ripe Mangoes
- 1/2 cups Basil Simple Syrup (adjust To Taste, Quantity Depends On How Sweet Your Mangoes Are)
- 4 Tablespoons Fresh Lemon Juice
- 1 pinch Salt
- 3 Tablespoons Vodka (optional)
- 1 Tablespoon Fresh Lemon Zest
- _____
- FOR THE SIMPLE SYRUP:
- 1 cup Water
- 1 cup White Granulated Sugar
- 1/4 cups Packed Fresh Basil Leaves, Finely Chopped
Method
- Note: the recipe makes 1 quart of sorbet.
- Put the container in which you plan to freeze the sorbet into the freezer to chill. I used an air tight plastic storage container.
- Peel and chop the flesh of the mangoes into cubes.
- Make the basil simple syrup (recipe below). Note, this recipe makes 1 cup and you'll only need 1/2 cup for the sorbet.
- Once simple syrup is cooled, in a blender combine all it with all other ingredients except lemon zest and process until smooth. You can adjust the amount of simple syrup based on your level desired sweetness.
- Stir the lemon zest into the blend.
- Pour into the chilled container and return to the freezer. Check back in an hour and stir the frozen edges back in. You will need to do this 5-6 times after every hour.
- Let freeze overnight or for at least 6 -7 hours until firm.The resulting sorbet will be quite soft.
- Scoop and serve chilled
- Note : If you have an ice cream maker, freeze the mango-basil puree according to the manufacturer's instructions.
- Basil Simple Syrup Recipe:
- In a small sauce pan bring sugar and water to a boil. Add the chopped basil leaves and simmer for 5 minutes. Pour into a cup and refrigerate until cold. Do not drain the basil leaves.
