All I can say is that there’s no apparent method to my madness; here are two sorbet recipes we love. Next summer I’d like to try this Cranberry Sorbet recipe.
- 1 cup sugar
- 3/4 cup water
- 2 ripe mangoes, about 1/2 lb each
- juice of 1 lime
Combine sugar and water in small saucepan and place over low heat. Stir until the sugar dissolves completely and the syrup is clear. Remove from the heat and allow to cool to room temp.
Peel the mangoes and cut as much of the fruit as you can away from the large pits. If the mangoes are very ripe and juicy, and you feel adventurous squeeze the pulp and juice off the pits with your hands into a large bowl.
Combine the cooled syrup, mango pulp, and lime juice in a blender or food processor. Blend until completely smooth, about 30 seconds. Cover and refrigerate until cold or overnight.
Stir the chilled mixture, then freeze in your ice cream machine according to instructions. OR freeze on cookie sheets with sides in the freezer for about 2 hours. Sorbet will be ready but soft. For firmer sorbet, transfer to a freezer safe container and freeze at least 2 hours.
From Z’s mom:
Makes 1 ½ Quarts
- 1/3 cup lemon zest (from about 3 lemons)
- 1 cup lemon juice (from about 4-5 lemons
- 5-6 large leaves fresh (only) basil
- 1 ½ cups water
- 1 ½ cups sugar
Zest at least 3 lemons to fill 1/3 cup. Lemons vary in size and rind thickness so keep zesting (using a plane works best) until you have the full 1/3 cup. Do not zest white pith.
Juice the lemons until you yield 1 cup juice.
Pour the juice through a strainer into a glass bowl. Straining makes a much smoother textured sorbet.
To make syrup — heat water and sugar in a pan. Stir sugar and water together in a medium saucepan. Apply medium-high heat and stir until sugar dissolves. Add zest. Bring syrup to a boil for 2 minutes. Turn down heat, add basil leave and simmer 2-3 minutes longer. Pour syrup through a strainer into center of the lemon juice bowl.
Set your bowl of liquid into a bigger bowl filled with ice and water. Stir to bring the temperature of the sorbet base below 40° F. Pour the chilled mixture into an ice cream maker. Follow the manufacturer’s directions.
When the mixture approximate a firm slush (20-30 minutes), remove the paddle. Transfer to a freezer proof container and place in freezer for at least 2-3 hours before serving.