made it | 0 reviews |
"When making sorbet be sure all ingredients are perfectly chilled before putting them in the ice cream maker. You can leave out the rum, if you like."
Added to shopping list. Go to shopping list.
Ingredients4 h 40 m servings 375
Original recipe yields 4 servings
- Peel off lime zest using a vegetable peeler to create long strands.
- Combine confectioners' sugar, water, and lime zest in a saucepan and bring to a boil. Boil for 5 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Refrigerate simple syrup until completely cold, about 1 hour. Remove and discard lime zest and stir in rum.
- Place mango in a blender; blend until pureed. Chill in the refrigerator.
- Combine mango puree and chilled simple syrup in an ice cream maker and freeze according to manufacturer's instructions until it reaches soft-serve consistency, about 20 minutes. Transfer sorbet to an airtight container and freeze until firm, about 2 hours.
Per Serving: 375 calories; 0.4 93.7 0.7 0 7 Full nutrition