Rose water is widely used in eastern countries in preparing drinks and desserts, filling them with their stupefying notes. You can buy it in specialized stores from the Middle East or India. Just one spoonful of aromatic liquid will take the taste and aroma of your mango sorbet to a new level, and lime syrup and highly acidic white wine will make it even more multifaceted. To make sorbet, frozen mango slices whisk together with ice and other ingredients in the kitchen combine to a homogeneous consistency. Give the sorbet completely freeze in the freezer and enjoy its refined taste.
Recipe author – Ingrid Hoffmann Chef, presenter, producer
AT ремя: 1 час. 35 minutes Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. Sahara
- 3/4 Art. water
- Finely grated zest of 1 lime
- 3 ripe mangoes, chopped and frozen (about 2 Art.)
- 2 tbsp. ice cubes
- 0.5 tbsp. high acid white wine such as Pinot Grigio
- 1 tsp rose water (or orange blossom)
- Fresh mint leaves for serving
Recipes with similar ingredients: mango, white wine, rose water, lime zest, syrup, sorbet, mint
Recipe preparation:
- In a small saucepan, combine sugar, water and lime zest. On medium heat, stirring, bring to a boil. Turn down the fire to minimum and stir until sugar is completely dissolved. Take off fire and set aside to cool.
- Put the frozen pieces of mango in the food processor along with ice, wine, rose water and cooled lime syrup. Whisk for 2-3 minutes, until the ice is chopped and thick sorbet. Ready sorbet should have a snow texture mass. Yield: about 1 liter.
- Move the bowl of the food processor into the freezer to the sorbet is completely frozen, for about 1 hour. Store in airtight container. Use sorbet for 1 month. Serve by laying in martini glasses and garnishing with a twig peppermint.
