End a hearty Yom Tov meal on a high note with this smooth and refreshing fruity sorbet.
Serves 16
2 cups sugar
2 cups water
Juice of 10 oranges (4 cups juice)
Juice of 2 lemons 2 mangoes
1. In a pot, make a simple syrup by heating the sugar and water over medium heat for 4–5 minutes, until the sugar is dissolved. Stir frequently to prevent it from burning.
2. Stir in the orange juice and lemon juice. 3. Add the mangoes to a food processor fitted with the S blade and purée until
smooth. Add the purée to the pot
and mix to combine.
4. Transfer the sorbet mixture to a
container and freeze overnight, until solid. (To cut down on the freezing time, freeze it in a container with a wide base.)
5. Once frozen, cut into large chunks and add to a food processor fitted with the S blade. Blend until smooth and serve.
Featured in the Whisk by Ami Magazine
Photo by Chay Berger
