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Ingredients
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Sorbet Base (choose Mango or Raspberry)
Method
Method
- 1
Flavor choice and fruit prep
Choose one fruit for this batch: Mango Sorbet uses 2 cups diced ripe mango, while Raspberry Sorbet uses 2 cups raspberries. Rinse the fruit (remove mango skin if not already peeled; remove raspberry stems). For mango, chop into small pieces and lightly mash if you prefer a slightly chunky texture; for raspberries, you may puree whole or strain seeds for a smoother finish.
- 2
Puree the chosen fruit until smooth. If you want an ultra-smooth sorbet, strain the puree to remove any fibrous bits or seeds (especially for raspberries).
- 3
Make a simple sugar syrup: In a small saucepan, combine 0.75 cups sugar with 0.75 cups water. Heat gently, stirring until the sugar completely dissolves. Remove from heat and let the syrup cool to room temperature.
- 4
In a large bowl, whisk the cooled syrup into the fruit puree. Add 2 tablespoons fresh lemon juice and a pinch (1/8 teaspoon) of salt. Taste and adjust sweetness or acidity if desired.
- 5
Chill the mixture: Cover and refrigerate for at least 2 hours, or up to overnight. The colder the base, the better it churns.
- 6
Freeze and churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until the sorbet is light and airy. If you don’t have an ice cream maker, transfer to a shallow container and freeze, stirring vigorously every 30 minutes for 2–3 hours to break up ice crystals, then freeze until firm.
- 7
Serving: Scoop into 3 portions (3 scoops). If the sorbet is too soft, let it rest 5–10 minutes at room temperature or place back in the freezer for 15–20 minutes to firm slightly before serving.
