Sorbet should be savoured, not photographed OR this only proves how hot it is here now! This sorbet was melting in front of my lens :o)
During my first mango season in India, I preferred simply fresh cut mango, but this time around, I am into finding my favourite mango treat. This is one of this week's experiments. It would be the easiest recipe ever, if only I owned an ice cream maker. But as you can see, I don't even own an ice cream scoop. It's still worth making it, only don't forget it in the freezer for too long while it is setting. This is not be an exact recipe as I was tasting and adding. Add you favourite flavours, get adventurous, let your taste buds show you the way! :o)
2. Pour the sorbet into a freezer-proof container and put it into the freezer.
3. Now here is the toughest part of this recipe: don't forget to whisk it once in a while to break the crystals. Check on it in a couple of hours at first, but then you will have to whisk it every hour till it sets completely.
4. After that, you can leave it in the freezer overnight or have it on the same day after it sets completely.
When serving, garnish with fresh basil leaves - it's an amazing combination of flavours!
*If you cannot buy fresh mango pulp, pure fresh mangoes in a blender.
**If you cannot get fresh ginger paste, mince a piece of fresh ginger super finely.
***Substitute raspberry Bacardi with dark rum, vodka, tequila or make a virgin version, but why..? :o)