Friday, June 27, 2014

Mango Lime Sorbet


I know, another ice cream post.  I used to hate it when my blog feed would be full of ice cream in the summer and I didn't have an ice cream maker.  But, never fear, there are ways to make ice cream without an ice cream maker.  It just takes a little more work.  Here is the David Lebovitz post that I used before I got my ice cream maker.



The thing is, ice cream and sorbet is almost all I want for dessert these days.  Here in Illinois, it is hot and so so humid.  Sweat runs down your back just venturing out to get the mail.  And with the long list of fun things to do outside, something that requires only about 15 minutes of real work is ideal.

Mango Sorbet

makes about 1 quart sorbet

  • 24 ounces frozen mango, partially thawed (I thawed mine on the counter about 2 hours)
  • zest of 1 lime
  • 1 cup palm sugar* (or brown sugar)
  • 1 tablespoon Grand Marnier
  • 1 tablespoon vodka
In a medium saucepan, heat palm sugar and 3 tablespoons of water until completely melted.  In a food processor or blender, puree mango.  Pour in sugar syrup and lime zest and blend to combine.  Add in alcohol and blend to combine.  The alcohol keeps the sorbet from freezing so hard, you can leave it out or add in any alcohol that you like (rum, brandy, etc.).  Chill for a few hours in the fridge.  Churn according to your ice cream makers directions.  Pour into a freezer safe container and freeze for a few hours to harden up.  Enjoy.

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