Light mango sorbet served with a quick raspberry sauce is the perfect ending to any meal.
Difficulty
Intermediate
Total Time
8H 0MIN
Ingredients
Caster sugar: 180 g/3/4 cup
225 ml/1 cup
Raspberries: 225 g/1 1/2 cups
Icing sugar: 2 tbsp
Lemon juice: 1 tbsp
Light mango sorbet served with a quick raspberry sauce is the perfect ending to any meal.
Preparation
- For the sorbet: combine the sugar and water in a heavy-based saucepan. Bring to the boil, stirring, until the sugar has dissolved.
- Reduce to a simmer and cook for 5 minutes without stirring. Remove from the heat, pour into a jug, and chill until cold, about 2-3 hours.
- Once cold, combine the sugar syrup with the mango and lime juice in a food processor. Purée until smooth.
- Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions until set and semi-frozen, usually 15-30 minutes. Cover and freeze for at least 4 hours.
- For the sauce: Combine the raspberries with the icing sugar and lemon juice in a food processor. Purée until smooth before passing through a fine sieve into a bowl. Cover and chill until needed.
- To serve: Spoon the raspberry sauce into four serving glasses. Scoop the frozen sorbet on top and garnish with basil leaves before serving.
