Thursday, August 7, 2008

My Ice Cream Machine is on overload....

My ice cream machine is on overload and I'm loving it... Having recently purchased a case of mangoes and not being able to finish eating all of them, decided to put them to good use especially for the upcoming hot summery days... What better way to enjoy them than in a refreshing sorbet!!

Mango Sorbet


3/4 cup of sugar
1 cup of water
1 tbsp freshly grated lemon zest
5 cups of ripe mango
1 lemon, juiced
1 large egg white


Bring sugar, water and lemon zest up to a simmer in a saucepan, stirring until sugar has dissolved. Then bring to a boil for just 1 minute. Cool liquid before chilling.

Purée mango and lemon juice with a hand blender. Stir sugar syrup into purée and pour into an ice cream maker. Once sorbet has thickened slightly (about 8 minutes), whisk egg white lightly and pour into ice cream maker. Continue to thicken in ice cream maker for about 20 minutes and then transfer sorbet to a container and freeze until firm, about 4 hours.


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