Mango or Apricot Sorbet

Name: Mango or Apricot Sorbet
Total time: PT-496087H29M56S
Ingredients: 4 cups peeled, pitted ripe mango or apricot; 1 cup superfine sugar or Simple Syrup, or to taste; 1 tablespoon freshly squeezed lemon juice, or to taste

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Makes about 3 cups 1x

Time 20 minutes, plus time to churn and chill

Units Scale

Ingredients

4 cups peeled, pitted ripe mango or apricot
1 cup superfine sugar or Simple Syrup, or to taste
1 tablespoon freshly squeezed lemon juice, or to taste

Instructions

1. Purée the fruit in a blender with most of the sugar and the lemon juice. Taste and add more of either if necessary. If using mango, strain the purée, stirring and pressing the mixture through a strainer with a rubber spatula to leave any fibers behind; be sure to get all the purée from the underside of the strainer.

2. Refrigerate until cool, then churn in an ice cream maker according to the manufacturer’s directions.

— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition

Recipe variations

Mango or Apricot Ice Milk
Thick and creamy: Substitute 1 cup milk (or cream if you want it really rich) for a cup of the fruit. Omit the lemon juice.