Sunday, June 28, 2009
Recipe: Mango Ginger Sorbet
I came up with this to test an ice cream maker -- and it's definitely worth making. The ginger is subtle and the lemon helps keep the mango from becoming cloying.
Ingredients:
- 1 lemon
- 1-inch piece of ginger root, peeled
- 2 1/4 cups water
- 1 1/2 cups sugar
- 3 very ripe mangoes (soft to the touch)
Directions:
- Roughly chop ginger and place into medium saucepan.
- Peel zest from lemon and place into saucepan.
- Juice lemon and reserve juice.
- Put 2 cups water into medium saucepan. Bring to boil and boil for five minutes.
- Add sugar and continue boiling until sugar is dissolved. Remove from heat and let cool as you perform the next steps.
- Peel mangoes and cut flesh from pit. Place pieces of mango into a blender with 1/4 cup water. Blend until pureed.
- Pour puree into saucepan and mix. Pour half of mixture back into blender and blend again until smooth. Pour blended mix into a 1 1/2 quart container. Repeat with other half of mixture in saucepan.
- Cover container and place in refrigerator for at least four hours.
- Freeze in ice cream freezer according to directions until the resulting sorbet is soft.
Makes about 1.5 quarts.
