Ingredients [Makes 1 quart]

• 4 large, ripe mangoes [approx 2 lb ]
• 1 /2 cup simple basil syrup
  [adjust to taste, quantity depends on how sweet your mangoes are]
• 4 tbsp fresh lemon juice
• 1 tbsp fresh lemon zest
• pinch of salt
• 3 tbsp vodka [optional]

Method:

• Put the container in which you plan to freeze the sorbet in the freezer to chill.I used an air tight plastic storage container.
• Peel and chop the flesh the mango into cubes.
• Make the basil simple syrup[ recipe below].Allow it to cool.The recipe makes 1 cup of syrup but you will need only 1/2 cup for this recipe.
• Once cooled, in a blender combine all the ingredients except zest and process until smooth. You can adjust the amount of simple syrup based on your desired sweetness.
• Stir in 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 atleast 6 hours until firm.The resulting sorbet will be quite soft.

Note: If you have an ice cream maker, your life is much easy.Put it to work according to the manufacturer’s instructions.

Basil Simple Syrup [Makes 1 cup]

• 1 cup white granulated sugar
• 1 cup water
• 1/4 packed basil leaves, finely chopped

In a small sauce pan bring sugar and water to a boil.Add the basil leaves and simmer for 5 minutes.Pour into a cup and refrigerate until cold.Do not drain the basil leaves.

I have adapted the recipes and tips on sorbet making without ice cream maker from here and here.

Enjoy!

Sending this to Hearth n Soul #41