A beautiful morning, adorned in sunshine. A wreath of flowers, the distant ringing a bell. Twittering birds, a solitary broken cloud, and a warm listless wind. A rickety old cherrywood table, a crisp copy of an unfinished book. She sat under the tree gazing vacantly, her summer captured in a bowl she held in her hands.
This post is my version for Abby Dodge’s #baketogether project:
I’m not big on ice creams, there i said it. When Abby proposed a #baketogether project on Twitter last month, I was all in. On my mind was a tart I wanted to try. Unfortunately I couldn’t do it because other commitments but knew I wouldn’t let this chance pass.
Sorbet came up as the option, my first reaction was one of apprehensiveness because to start with I did not have an ice cream maker. Abby has posted a Strawberry Sorbet recipe that can be easily adapted with the fruit of your choice. She was kind enough to post instructions to do so without an ice cream maker. Abby’s instructions were so good that I actually managed the texture of the sorbet without actually using an ice cream maker.
I have to admit that this is not only one of the easiest and simplest thing to make but by far the yummiest dessert you’ll ready with such little effort.
| Mango, Basil and Lime Sorbet |
|
- 3/4 cup water
- 3/4 cup sugar
- 1 quart Mango
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon basil, chopped roughly
- Pinch table salt
- Have ready an ice cream maker. Arrange a 4 1/2 x 8 1/4 inch loaf dish in the freezer making sure it is level and secure.
- Put the sugar and water into a medium saucepan. Cook, stirring, over medium heat until sugar is dissolved. Set aside.**
- Chop the mangoes roughly and pile them into a food processor and whiz until smooth, about 1 minute (you’ll have 2 1/4 cups).
- Add the fruit puree to the sugar syrup along with the lemon juice, zest, basil and salt. Stir until blended.
- Set aside to cool completely and refrigerate until chilled or up to 1 day.
- For faster cooling, set the pan over a bowl filled with ice, stirring occasionally, until well chilled.
- Pour the chilled mixture into the ice cream maker and process according to manufacturer’s instructions.
- Serve immediately (it will be soft) or scrape into the chilled dish, cover and freeze until firm or up to 2 days.
If you don’t have an Ice Cream Maker: (Make a Granita)
- In place of ice cream machine, switch-in the following:
- Arrange a 9 x13 -inch baking dish or 9 1/2 cup rectangular plastic container (Ziploc) in the freezer making sure it is level and secure.
- Follow the directions for making the mixture.
- Pour the chilled mixture into the baking dish and freeze about 2 hours until frozen around the edges.
- Every 30 minutes, stir and scrape the mixture with a table fork.
- Freeze and scrape until the ice crystals are loose and frozen.
** You can refrigerate the sugar syrup up to 4 days before continuing
Wow I am super impressed you achieved the consistency that you did without an ice cream maker. Yay for you An. Very scrumptitious delicious!
Thanks Shulie! :)
The consistency is fabulous – well done! And I LOVE the flavours!
Looks absolutely refreshing and no doubt packed with the luscious flavor of mango. Perfect for the hot Summer days …
LOVE this flavor. I can almost taste it!
This is beautiful–but, I am confused. Did you use lime, or lemon like the step-by-step recipe says? Or both? I really want to make this, too bad my mango selection is SO PATHETIC–hard as rocks everytime I check. . .once I find those sweet, juicy mangoes though, this is first on my list! Love it.
Hi Nancy. Thanks for stopping by. You should absolutely try this recipe. Its so easy and effortless.
I used lime juice and zest to cut down the sweetness of the mangoes. You could use either.
Sounds amazingly refreshing, the basil is really a great and unexpected addition.
this looks soo delicious and I love the unexpected twist of basil in there! Must make this with all the mangoes in house!
That looks so yum and refreshing, I almost broke my monitor with a spoon!! Great results for no I.C. maker =)
This looks so good. I can’t pass up mango anything but basil and lime to go with my favorite mango – this is definitely going on the bucket list.
looks really refreshing ! love the addition of basil in the sorbet :)
Simply adore it!
This sure does look good! Love the pairing here!
Well done!! I adore mango and can only imagine how lovely it is paired with basil. So lovely. :-)
An, this is fabulous! Without an ice cream maker, not sure if I will even try! You rock!
Thanks Anna.
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Love the vibrant orange color and the easy peasy sorbet recipe, An! I have an ice cream maker but feel too lazy to to take it out and use. This recipe is a boon for both – people without an ice cream maker and for the lazy ones like me :)
I love my IC maker. I’ve had it for years, but only recently started to put it to good use. But you did an amazing job with this for not having one. The sorbet looks so refreshing, I could just dive in. Great flavour combo!
Thanks Carolyn. I am beginning to think that the Ice cream maker will be a good investment.
Ok, so I was just telling Annapet that I hated baked goods made with mango because I’m a mango purist. Then I see your post and it made me excited because a) love mangoes, b) dislike creamy ice cream, c) love basil, and d) I was scouring the stores for mango sorbet and couldn’t find any!
Finally made it to your site cuz of mangoes. Now you know the way to this piggy’s belly :)
great combination of flavors.
This sounds great!
Once I get my hands on some ripe mangos I’ll be making this for sure!
I just planted a basil plant and have been wanting to find uses for it all the time :)
Thanks for the amazing recipe!
It really is. Thanks Rachel. Let me know how it turned out. :)
I’m still in a tropical state of mind, so I am just drooling over this gorgeous sorbet. Love the flavors!
Thanks Liren.
Marvelous flavor combination! Many thanks for sharing !
Hey! I loved your post.
Hello! I simply love your website! Cheers! Cheryl