Mango and Raspberry Sorbet
Ingredients
- Ingredients
- 1 large ripe Mango
- 4 Tbsps lemon juice
- 2 Tbsps sugar
- ½ tsp Ground cinnamon
- ¼ tsp ground cilantro
- 100 grams sugar
- 150 grams Frozen raspberry
- 2 Tbsps lemon juice
- 150 milliliters Sparkling wine
Preparation steps
Peel mango and cut fruit away from pit into slices, collecting the juices. Puree mango slices and juice with 2 tablespoons water and lemon juice. Strain through a sieve, then stir in sugar, cinnamon and coriander. Pour mixture into a shallow metal pan and freeze approx. 3 hours, stirring often with a fork to prevent large ice crystals from forming.
In a pot, simmer sugar with 100 ml (approximately ½ cup) water, about 15 minutes. Let cool. Thaw raspberries, and set some nice berries aside. Puree remaining berries with lemon juice. Strain through a fine sieve and mix with sparkling wine and sugar syrup. Pour mixture into a shallow metal bowl. Freeze at least 3 hours, stirring often with a fork to prevent large ice crystals from forming.
Just before serving, stir both flavors of sorbet together. Scoop into balls and serve in bowls. Garnish with reserved raspberries.
