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My review
Lime-Mango Sorbet
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Afiyet_olson
"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."
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Ingredients
4 h 40 m servings 375Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.