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Photography: Eric Johnson · Art Direction And Prop Styling: Marcy Spanogle Hawley and Angela Harbison
Ingredients:
Mango Sorbet:
1 1⁄4 cups sugar
1 1⁄4 cups water
2-4
ripe mangoes
(2 pounds), peeled, seeded, pureed in processor (1 1⁄2
cups)
1⁄4 cup fresh
lime juice (1 juicy lime)
Zest of 1 limeKiwi-Lime Sorbet:
1 cup sugar
1 cup water
5 ripe kiwis
1⁄4 cup plus 1
tablespoon fresh
lime
juice (2 limes)
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Tropical Sorbets
Once you have the basic formula, it’s easy to make a variety of fruit
sorbets. We’ve chosen mango, and kiwi-lime. Each requires simple syrup made of
sugar and water. Sorbets taste best if eaten within a day or two of being made.
Mango Sorbet
1. Combine sugar and water in a
deep saucepan. Heat over low heat until
sugar dissolves.
2. Pour simple syrup
into glass bowl to cool. Stir
in mango puree, lime juice, and lime zest.
Refrigerate until very
cold.
3. Pour into ice cream maker and freeze according
to the
manufacture’s instructions. When almost frozen (this doesn’t freeze
hard), place in a plastic container, top with plastic wrap placed
directly on
the surface, and freeze until serving time.
Kiwi-Lime Sorbet
1. Combine sugar and water in a deep saucepan.
Heat over low heat
until sugar dissolves. Pour syrup into glass bowl to cool.
2. Halve
kiwis, scoop out fruit, and place in a food processor fitted with a
steel blade. Process until smooth, then place the fruit puree in a
strainer over
a bowl. Press out the juice.
3. Stir kiwi and lime
juices into syrup.
Refrigerate until very cold.
4. Pour into ice
cream maker and according to
the manufacturer's instructions. When
almost frozen (this doesn’t freeze hard),
place in a plastic container,
top with plastic wrap placed directly on the
surface, and freeze until
serving time.
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