Thursday, May 29, 2014

mango strawberry sorbet

This simple sorbet is the perfect treat for a hot summer day. Light, refreshing, and not overly sweet, it takes just a handful of ingredients and doesn't require an ice cream maker. I've used both fresh and frozen fruit for this recipe and while both turned out the same, the frozen was much easier and inexpensive.


  5 lbs fresh mangoes, peeled and cubed (or 1 lb frozen cubed mango)
  1 quart fresh strawberries (or 1 lb frozen strawberries)
  1/4 cup water
  1/4 cup sugar
  juice of three limes
  1/2 teaspoon salt

Puree mango and strawberries in a food processor or blender. If using frozen fruit, thaw in the microwave before pureeing. In a large sauce pan, combine sugar and water. Stir over medium heat until sugar dissolves. When mixture begins to boil, carefully stir in fruit puree. Add lime juice and salt and stir. When mixture bubbles slightly, remove from heat. Pour into a 9x13 inch baking pan and freeze overnight. Once frozen, remove from freezer and cut into two-inch squares. Add half to food processor and pulse until smooth; repeat with the other half. Transfer sorbet to a freezer-safe container and freeze until firm.

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