This tropically sweet treat make a refreshing summertime dessert, perfect for a relaxed afternoon spent on the beach. Embellish with a sugar cookie for the perfect complement to this seaside-inspired party.
Use either fresh or frozen fruit to make this wonderfully sweet sorbet, which pairs well with a sugar cookie for a dessert kids will love.”
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 1/2 cup water
- 1 package (1lb.) frozen unsweetened sliced peaches or 1 1/4 lb. fresh peaches, peeled, pitted and sliced
- 1 package (1 lb.) frozen cubed mangoes or 1 1/2 lb. fresh mangoes, peeled, pitted and cubed
- Juice of 1/2 lime (about 1 tablespoon)
In a small, heavy saucepan over high heat, combine the sugar, corn syrup and water. Bring to a boil.
When the sugar has dissolved, after about 1 minute, reduce the heat to medium and boil gently for 1 minute.
Remove from the heat and let cool to room temperature. Use immediately, or cover and refrigerate for up to 5 days.
In a food processor, combine the peaches and mangoes. Add the sugar mixture and lime juice and process until a smooth, thick puree forms, 2 to 3 minutes.
Immediately pour the puree into an ice cream maker and freeze according to the manufacturer's instructions.
Transfer the sorbet to a tightly covered freezer container just large enough to hold it and freeze until firm, at least 2 hours. Let the sorbet stand at room temperature for 10 to 20 minutes to soften slightly before serving.
The sorbet is best served within 24 hours, or it may become icy. Makes 1 quart; serves 6.
Adapted from Williams-Sonoma.