Cool off this summer with homemade sorbet.
Recipe by Kimme Hargrove
1½ cups sugar
1 cup water
3 cups mango juice
Juice of 2 lemons
In a saucepan, heat sugar and water until just boiling, then turn down to medium heat, stirring frequently until a syrup forms (measuring about 1 cup). Remove from heat.
Fill a large bowl with water and ice, making an ice bath. Pour the syrup into a smaller bowl, and stir in the mango juice and lemon juice. Nestle the bowl down into the ice bath, and leave in place until the mixture is completely cooled.
Place the syrup mixture into a chilled ice cream machine container, and mix on low until it becomes slightly thick and creamy.
Place the entire ice cream container into the freezer, sealing with plastic wrap. Freeze for several hours or overnight, until firm. When ready to eat, remove from freezer, and soften for 10-15 minutes before scooping into bowls. Enjoy!