Easy Mango Basil Sorbet

Note: the recipe makes 1 quart of sorbet.

Put the container in which you plan to freeze the sorbet into the freezer to chill. I used an air tight plastic storage container.

Peel and chop the flesh of the mangoes into cubes.

Make the basil simple syrup (recipe below). Note, this recipe makes 1 cup and you’ll only need 1/2 cup for the sorbet.

Once simple syrup is cooled, in a blender combine all it with all other ingredients except lemon zest and process until smooth. You can adjust the amount of simple syrup based on your level desired sweetness.

Stir the lemon zest into the blend.

Pour into the chilled container and return to the freezer. Check back in an hour and stir the frozen edges back in. You will need to do this 5-6 times after every hour.

Let freeze overnight or for at least 6 -7 hours until firm.The resulting sorbet will be quite soft.

Scoop and serve chilled

Note : If you have an ice cream maker, freeze the mango-basil puree according to the manufacturer’s instructions.

Basil Simple Syrup Recipe:
In a small sauce pan bring sugar and water to a boil. Add the chopped basil leaves and simmer for 5 minutes. Pour into a cup and refrigerate until cold. Do not drain the basil leaves.