I had such great expectations for sorbet! The mango’s were on sale, so I bought a whole bunch. We made popsicles and chopped them up to put in small baggies to freeze. The kids eat them frozen, right out of the baggie. (smash the bag of mango to be flat like a pancake and freeze in that shape so the kids can bite into them) And the popsicles were a mash of blueberries, strawberries, mango and apple cider. But to finish off our frozen treats we were going to have sorbet.
Unfortunately when organizing my garage last winter, I dropped the ice-cream maker. “It’s fine.” I said, “It only fell on the cement.” Well, I was wrong. The motor only hummed a dreary tune… maybe I can get my husband to work on it? Until then, I’ll have to do the old fashioned, fork and freezer mash.
- 3 mangos, chopped
- Juice from 6 Meyer lemons
- 3 cups water
- 2 cups sugar (we try and use raw sugars such as turbinado)
- 1 Tbs Rum
- 1 Tbs instant clear gel, dissolved in 2 Tbs. cold water
Boil your water, sugar, rum and instant clear gel, making sure to whisk constantly. Once it comes to a boil, immediately remove from heat and let stand ’till cool. Blend sugar solution with the mango’s and lemon juice. If you want to add some zest from the lemons, go for it. I personally find them interfering with the smoothness of my sorbet. Now cool and make into sorbet according to your ice-cream maker’s instructions. However if you’ve dropped yours… or you just don’t have one, place into a metal pan and on a flat space in your freezer. Ever 30 minutes give it a whisk with a fork ’till it’s frozen and mashy. Make sure to get the corners and edges as they will freeze first. If you forget, set it out on the counter for a little while and let it soften up enough to mash, then place in the freezer and continue to check it every half hour. It takes about 3 to 4 hours ’till it’s ready. You can store it in a sealed container in the freezer for a couple weeks. Have a happy summer!