It is hot, around 100 degrees F most days, what do we do?? Eat ice cream, of course!!!
This week it's been nothing but water (lots of it!) fruit juices, popsicles and sorbet, more specifically my absolutely favorite: Mango Sorbet!!
Yum, yum, and yum! I don't have better words to describe this sorbet, yes, it is that good! Mango is a delightful fruit all by itself, it is sweet, it is creamy, aromatic. Perfect and delicious alone, freeze it and you get the creamiest and most deliciously natural fruit concoction!
I made my sorbet by simply pureeing lots of pieces mango in a blender until it got really creamy and no chunks remained. Then I added a squirt of lemon juice and a touch of simple syrup (recipe bellow), but just a little bit to make its natural sweetness shine even more after being frozen (as I find that the very cold temperature do tame a little of the sweetness of most of ice cream bases I make).
Depending on the fruit you use you may need to use more or less simple syrup, and I know that some mangoes in Brazil probably would not need any sweeteners at all.
I use the simple syrup here for the mere fact that is more stable to be frozen and even more than that because the sugar is already completely dissolved so I get the base sweetened without having sugar granules in my base.
After all blended and nicely smooth, I strain the fruit puree and just pour it into my ice cream machine. After 25 minutes it is ready and can be dished out as a soft serve, but I do prefer to put my ice cream in the freezer for a couple of hours to let it "ripen" there before consuming - the texture does improve with some time in the ice box!
Make it in the morning and by the afternoon you will be in heaven, again... YUM!!!!
Combine 1 cup of sugar and 1 cup of water in a small saucepan. Bring it to a boil, reduce heat and let simmer for about 5 minutes, or until all the sugar is completely dissolved and the mixture gets "syrupy"!
You can use it to make any flavor of sorbet, just puree the fruit you like and add simple syrup to taste. It can also be used (and works beautifully) to sweeten ice teas and lemonades, or any juice in general, as I mentioned before, the sugar is already dissolved, so you get your beverage sweetened right away, without worrying about sugar bits in the bottom of your jar/glass that may make the last portions of juice too sweet.