mango and caipirinha sorbet

250ml water
100g caster sugar
500ml mango slices (3 fresh mangoes, sliced or 3 cans mango slices)
200ml fresh lime juice (about 8 limes), plus strips of lime zest for garnish
100ml cachaça (Brazilian rum) or white rum

In a small saucepan, combine the water and sugar. Bring to a boil, lower the heat, and simmer for 5 minutes until the sugar is dissolved. Remove from the heat and cool completely.

In a blender, combine the mango pulp with the lime juice. Add the cooled sugar water and cachaça/rum. Blend until well mixed.

Place in an ice cream maker and freeze churn then move to a covered container and freeze

Serve in chilled stemmed glasses. Garnish each serving with lime zest.


tropical-flavored sorbets are refreshing and palate cleansing