Jackfruit and mango sorbet
Inspired by all the wonderful gelato I've had on this trip, I give you a refreshing sorbet recipe for the fall. It works best and is much faster if you have a sorbet/ice cream maker. Eventually I have to learn how to make granita. Jackfruit and mango sorbetflesh from 1 jackfruit, cut into bite-sized pieces (or 1 can jackfruit in syrup)
flesh from 1 mango, cut into bite-sized pieces
1 cup water
1 cup sugar (reduce by up to 1/2 cup if you need to) In a saucepan set to medium-high heat, bring water to a boil.
Once water is boiling, reduce heat to medium and add fruit and sugar.
If you prefer a smooth sorbet, carefully blend the mixture with an immersion blender until smooth.
Bring mixture to a boil.
Once it starts boiling, turn off the heat. Let cool for five minutes.
Transfer mixture to a sorbet maker and follow its directions, or to a freezer-safe container.
Put the container in the freezer. Every ten or twenty minutes, give it a stir to break up any large ice chunks.
It's ready once the mixture is no longer runny.
flesh from 1 mango, cut into bite-sized pieces
1 cup water
1 cup sugar (reduce by up to 1/2 cup if you need to) In a saucepan set to medium-high heat, bring water to a boil.
Once water is boiling, reduce heat to medium and add fruit and sugar.
If you prefer a smooth sorbet, carefully blend the mixture with an immersion blender until smooth.
Bring mixture to a boil.
Once it starts boiling, turn off the heat. Let cool for five minutes.
Transfer mixture to a sorbet maker and follow its directions, or to a freezer-safe container.
Put the container in the freezer. Every ten or twenty minutes, give it a stir to break up any large ice chunks.
It's ready once the mixture is no longer runny.
Christina
