Mango and Lemon Sorbet
Ingredients
- 1 cup sugar
- 1 cup water
- 425g can mangoes in syrup
- 2 Tbsp lemon juice
- 1 tsp grated lemon rind
Instructions
Combine sugar and water in a saucepan. Simmer until all the sugar has dissolved. Cool. Refrigerate until cold. Drain mangoes and reserve half a cup of the syrup. Mash the mangoes and mix with lemon juice and rind. Stir into the sugar syrup with reserved mango syrup. Freeze in a shallow freezerproof dish for 2 hours. Break up and place in the bowl of a food processor. Process until smooth. Pour into a container suitable for freezing and refreeze. Scoop out and serve with fruits.
