Mango and Ginger Sorbet

1. 1

   heat water and sugar.

2. 2

   add jasmine and 1 tablespoon ginger (chopped into pea sized pieces) when simmering.

3. 3

   allow to boil for one minute, and then cool.

4. 4

   peel mangos and take the core out.

5. 5

   blend with the rest of the ginger.

6. 6

   strain the syrup and add to the mango.

7. 7

   add the candied ginger here too.

8. 8

   blend.

9. 9

   pour into a container, cool, then freeze.

10. 10

    when semi-solid, mash with a fork and refreeze.

11. 11

    when fully frozen, blend, then freeze again for at least 2 hours before serving.

12. 12

    keeps well for about 1 1/2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.