| RECIPE
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SORBETS- CHOCOLATE & MANGO
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Chocolate Sherbet
The mixture needs to chill overnight in order to freeze properly.
6 to 7 ounces 60-percent-cacao chocolate or bittersweet chocolate, chopped
2 cups water
2/3 cup sugar
1/2 cup whipping cream
1 teaspoon vanilla
Pomegranate seeds (optional)
1. In a medium saucepan stir together chopped chocolate, sugar, water, and whipping cream. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat and stir in vanilla. Cover and chill overnight.
2. Freeze mixture in a 1-quart ice cream freezer according to
manufacturer' s directions. Ripen in freezer before serving. To serve, scoop into small glasses or dishes. Makes 12 servings.
Mango Sorbet
6-8 servings
2/3 cup water
1/2 cup sugar
3 mangoes, ripe
3 tablespoons fresh lemon juice
Combine water add sugar and bring to a boil.
Boil until sugar dissolves, about 1 minute.
Remove from heat and cool about 30 minutes.
Peel mangoes and cut fruit from pit. In a food processor or blender, puree mangoes with lemon juice.
Add water and blend until smooth. Pour into a glass 9-inch baking dish and freeze about 3 hours.
Transfer mango mixture to a food processor.
Pulse until smooth, 30 to 40 seconds.
Serve at once or store in the freezer for up to 2 months.
Soften 10 minutes before serving.
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