Mango Sorbet with Raspberry Sauce and Basil


 

Caster sugar

180 g/3/4 cup

225 ml/1 cup

Raspberries

225 g/1 1/2 cups

Icing sugar

2 tbsp

Lemon juice

1 tbsp

For the sorbet: combine the sugar and water in a heavy-based saucepan. Bring to the boil, stirring, until the sugar has dissolved.

Reduce to a simmer and cook for 5 minutes without stirring. Remove from the heat, pour into a jug, and chill until cold, about 2-3 hours.

Once cold, combine the sugar syrup with the mango and lime juice in a food processor. Purée until smooth.

Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions until set and semi-frozen, usually 15-30 minutes. Cover and freeze for at least 4 hours.

For the sauce: Combine the raspberries with the icing sugar and lemon juice in a food processor. Purée until smooth before passing through a fine sieve into a bowl. Cover and chill until needed.

To serve: Spoon the raspberry sauce into four serving glasses. Scoop the frozen sorbet on top and garnish with basil leaves before serving.

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