Mango and Rosewater Sorbet

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the water, sugar, and corn syrup in a small saucepan over low heat. Stir until dissolved, then remove from heat immediately and chill.

Step 2

Puree the mango in a blender until smooth.

Step 3

Add the syrup, lemon juice, rosewater, and salt. Process on blender until all incorporated.

Step 4

Using a fine-mesh strainer and spatula, strain the mixture into a bowl.

Step 5

(OPTIONAL) Check the mixture with a refractometer and ensure it's within 28 to 32 degrees Brix. Add water or sugar and blend thoroughly before rechecking to adjust.

Step 6

Cover the bowl and chill in refrigerator or using an ice bath until <40F, about two hours if using a refrigerator.

Step 7

Transfer the mixture into an ice cream maker and process it normally.

Step 8

When the ice cream maker is finished, serve immediately or transfer to an air-tight container, cover with parchment paper to prevent ice crystal formation, and freeze for at least 2 hours.