Or is it Sherbet?! Is sherbet just the way to spell the pronouncification of sorbet? I now realize pronouncification is not a word. Is sherbet even a word?
Well, I just Googled sherbet and it is a word. Sorbet and sherbet are two different things.Although similar, sherbet can contain milk, according to TLC. Now that I think about it, I like sherbet a lot. That’s okay though, because this mango sorbet was pretty awesome.
While I was pregnant with spunky miss Eliana, Philip and I managed to sneak out on dates night almost once a week. It was usually the same routine each date night; eat a massive gyro downtown, maybe go see a movie, then walk so I could have some gelato. Philip doesn’t eat dessert, he’s sweet enough. (I can’t take credit for that saying, it’s what he told me.) After eating gelato so often, I finally decided on my favorite combination; pistachio gelato and mango sorbet.
I’ve already mastered making pistachio ice cream at home, so I thought it was about time to try my hand at a sorbet. The mango’s were just begging to be turned into a delicious frozen concoction.
Sorbets are actually pretty simple to make. I boiled strained, pureed mangoes and sugar until the sugar was melted to improve the texture. Most recipes don’t require heating up the fruit and sugar, but taking an extra five minutes to do so is completely worth the wait.
3 large ripe mangoes, chopped
3/4 cup water
2/3 cup sugar
juice of 1 lime, about tablespoon
Place the chopped mango pieces and water in a blender or food processor and blend until smooth.
Set a fine mesh sieve over a medium saucepan. Push the puree through the sieve and into the saucepan. Mix the sugar into the pureed mangoes and bring the mixture to a boil over medium-high heat. Boil until the sugar is melted, about 2 to 5 minutes. Remove from heat and stir in lime juice.
Chill in the refrigerator for at least two hours, then churn in an ice cream maker according to the manufacturer’s direction. Sorbet’s are done churning when they are just barely pour-able.