|
Both the main course and side soup are Quick from Scratch recipes, making them the perfect solution for the time-pressed cook. To simplify things even more, the entire main course (swordfish and potatoes) is cooked in the oven at once.
Mango-Lime Sorbet Recipe
The rich texture of mangoes creates an exceptionally smooth and creamy sorbet.
RECIPE INGREDIENTS
1 3/4 cups sugar
1 3/4 cups water
4 medium very ripe mangoes (about 11 oz. each), peeled, pitted, and puréed to yield 2 cups purée
2 tablespoons vodka
1/2 cup fresh lime juice
2 teaspoons freshly grated lime zest
RECIPE METHOD
In a saucepan, combine the sugar and water over high heat. Stir occasionally until the sugar is completely dissolved and the syrup is simmering, about 5 minutes. Remove from the heat. You should have a little more than 2 1/2 cups syrup.
Combine 2 1/2 cups of the warm syrup with the mango purée, vodka, lime juice, and lime zest. Let the mixture cool to room temperature. For faster freezing, transfer the cooled mixture to the refrigerator to chill there first.
Freeze the mixture in an ice-cream maker, following the manufacturer's instructions.
Serving size = 1 cup
 |
Print