Blood Orange And Mango Sorbet

1. 1

   puree the mango and blood orange juice in a blender on high speed until smooth. Straing through a fine strainer into a large measuring cup. You should have about 4 cups.

2. 2

   Combine the sugar and about 1/4 of the puree in a medium saucepan; cook over medium heat, stirring until the sugar has dissolved completely, about 2 minutes. Stir into the remaining puree and add the lemon juice and blood orange zest. Refrigerate until thoroughly chilled.

3. 3

   Freeze in an ice cream maker according to the manufacturer's suggestions.

* Per serving · 4 servings · Values may vary.

No additional tips available.