Mango Sorbet: Soothing Summer Remedy
The interesting things about sorbets is not only are they refreshing on a hot summer afternoon whether you’re in the capital or at your summer home, they’re pure fruit so healthier than ice cream & gelato and definitely lighter! You can also make them with any fruit you like.
Quick history lesson before we dig into recipe. The Turks labeled this juicy delicacy here ‘sherbet’ which was a sweet lemonade (also known as Sharbat in Middle Eastern cultures for the sweet syrup you add water to), circa early 17th century. It got incorporated into French and Italian cultures shortly after, where Italians developed their ‘Granita’; a more liquid form of the desert.
Why did I choose mangoes? Well mangoes to Egyptian summers are like butter to bread! Plus spring in Egypt is a mini summer so you can always go ahead & dig into recipe now, let’s see how it turns out!
RECIPE:
2 Ripe mangoes
2-3 cups sugar
2-3 cups water
4 tbsp. Squeezed lemon
METHOD:
· Peel and remove seeds from mangoes.
· Cut the mangoes into chunks and place in food blender with sugar, water & lemon.
· Puree mixture until completely smooth.
· Taste the mixture and adjust as necessary.
· Chill in fridge for 2 hours then store in freezer in an airtight container.
Enjoy 🙂
