This week while everyone was focusing on patriotic colors, I was marveling and I’m still marveling over all the other amazing colors I’m seeing everywhere I go… the salmon color of my new sandals, the bright pinks of the flowers I had to buy the other day, but most of all, the happy and bright colors of all the fruits Summer brings us every year.
So, this month, I will be cooking with as many fruits as possible because by the time we know it, they will be all gone. Here’s a happy recipe to share with you.
Enjoy!
Recipe from Sweet Cream and Sugar Cones Book
Ingredients:
- 3 large ripe mangoes (about 3 pounds total)
- 6 tablespoons water
- 6 tablespoons tapioca syrup or corn syrup
- 3 tablespoons strained fresh lime juice
- 1/4 teaspoon kosher salt
- 1/2 cup Simple Syrup (recipe below)
Make the base…
Peel the mangoes, cut the flesh away from the pits, and cut fruit into chunks. purée in blender or food processor until smooth. Strain into a medium bowl, pressing on the solids to extract as much liquid as possible.
Add water, tapioca syrup, lime juice, salt and 1/2 cup of simple syrup to the strained purée. Whisk until well combined and the salt is completely dissolved.
Taste the base. It should taste just a bit too sweet (once the sorbet is frozen, it will lose some of its sweetness). Add remaining simple syrup if you need it.
Freeze the Sorbet
Freeze in your ice cream machine according to the manufacturer’s instructions. While the sorbet is churning, put a container you’ll use to store the sorbet into the freezer.
Enjoy right away or, for a firmer sorbet transfer to the chilled container and freeze for about 4 hours.
Quick note from the book…
This recipe can be made with other fruit, such as nectarines. Use 3 pounds of nectarines. (About 6 large nectarines), pitted and cut into chunks. Purée the fruit, then combine with other ingredients. (no need to strain)
Simple Syrup
Ingredients:
- 1/2 cup sugar
- 1/2 cup water
Mix the sugar and water in a small saucepan. Place over medium heat and stir until the mixture comes to a boil and the sugar has dissolved completely.
Remove the pan from the heat and let cool completely. Transfer to a covered container and store in the refrigerator.
