Mango and rose water sorbet
Votes: 1
Time: 1 hour 35 minutes
Rose water is widely used in Eastern countries to make drinks and desserts, imbuing them with its intoxicating notes. It can be purchased in specialty stores specializing in Middle Eastern or Indian products. Just one spoonful of this aromatic liquid will elevate the flavor and aroma of your mango sorbet, while lime syrup and high-acid white wine add even more depth. To prepare the sorbet, blend frozen mango pieces with ice and the remaining ingredients in a food processor until smooth. Allow the sorbet to set completely in the freezer and enjoy its refined taste.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup of sugar
- 3/4 cup water
- Finely grated zest of 1 lime
- 3 ripe mangoes, cut into chunks and frozen (about 2 cups)
- 2 tbsp. ice cubes
- 0.5 cups high-acid white wine, such as Pinot Grigio
- 1 teaspoon rose water (or orange blossom water)
- Fresh mint leaves, for serving
We recommend
Recipes with similar ingredients: mango, white wine, rose water, lime zest, syrup, sorbet, mint
Cooking the dish according to the recipe:
- In a small saucepan, combine the sugar, water, and lime zest. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and stir until the sugar is completely dissolved. Remove from the heat and set aside to cool.
- Place frozen mango chunks in a food processor along with ice, wine, rose water, and cooled lime syrup. Process for 2-3 minutes, until the ice is chopped and you have a thick sorbet. The finished sorbet should have the texture of a snow mass..
Exit: about 1 l. - Transfer the bowl of the food processor to the freezer until the sorbet is completely frozen, about 1 hour. Store in an airtight container. Use the sorbet within 1 month.Serve in martini glasses and garnish with a sprig of mint.
Author of the recipe - Ingrid Hoffmann (chef, presenter, producer)
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