When I was blog-hopping, I came across some droolicious pictures of this mango sorbet with basil (irresistible right?) on Sinfully Spicy’s blog (did I say I absolutely LOVE her blog and her incredible pictures?) and I knew some of those mangoes from the crate of mangoes I have been telling you about had to be used for this recipe. It turned out great – What alos attracted me to this recipe is that she had made it without an ice-cream maker and that was the only way I could do it …I subbed sugar for honey.This goes to Reva of Kaarasaaram's Mango Event
A yummy feasty sorbet to be enjoyed in the swing of summer – But it’s summer elsewhere in the world and our Mexican mangoes come here during our spring season – and I am making it when i get it J because honey’s sweetness is far more subtle, I just doubled the amount given in the original sugar given on her website
It is Spring Break for my children and this turned out to be a fun project to do with my now teenage daughter J
4 ripe mangoes pealed and diced
4 tbsp of Lemon juice
2 tbsp lemon zest
½ tsp of salt
3 tsp of tequila (instead of the Vodka she had used) This is entirely optional
Making the Basil Syrup (yields 1 cup)
¼ pack of basil leaves finely chopped
1 cup of water
1 cup of honey
In a small saucepan, heat the water adding the honey and the chopped basil leaves. Simmer for about 5 minutes and allow it to cool down.
I used the entire amount of syrup as opposed to the prescribed ½ cup.
Preparation of sorbet
I followed the method from the original recipe to the T. So I copy and paste her methodPut the container in which you plan to freeze the sorbet in the freezer to chill. I used an air tight plastic storage container.
Peel and chop the flesh the mango into cubes.
Make the basil simple syrup[ recipe below].Allow it to cool. The recipe makes 1 cup of syrup but you will need only 1/2 cup for this recipe.
Once cooled, in a blender combine all the ingredients except zest and process until smooth. You can adjust the amount of simple syrup based on your desired sweetness.
Stir in the lemon zest into the blend.
Pour into the chilled container and return to the freezer. Check back in an hour and stir the frozen edges back in. You will need to do this 5-6 times after every hour.
Let freeze overnight or for at least 6 hours until firm The resulting sorbet will be quite soft.