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Ingredients
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Mango-Orange-Raspberry Sorbet Base
Method
Mango-Orange-Raspberry Sorbet Base
- 1
Make simple syrup
In a small saucepan, combine sugar and water. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Remove from heat and let the syrup cool completely.
- 2
Blend fruit
Puree the mango flesh with the orange juice and raspberries in a blender until smooth but still slightly chunky.
- 3
Add citrus and salt
Add the lemon juice and salt to the fruit puree; pulse to combine.
- 4
Combine base
Pour the cooled syrup into the fruit mixture. Blend briefly to create a uniform base. Taste and adjust sweetness or brightness if desired.
- 5
Chill
Transfer the mixture to a bowl or container and refrigerate until very cold, at least 2 hours or overnight.
- 6
Freeze
Churn in an ice cream maker according to manufacturer's instructions, about 20-25 minutes, until thick and scoopable. If you don't have a machine, freeze in a shallow pan and stir every 30-45 minutes to break up ice crystals, until firm (about 2-4 hours).
- 7
Serve
Scoop into bowls or cones and serve immediately. Optional garnish with mint or extra raspberries.