Orange and mango sorbet
- 300 g peeled and cubed mango cubes (about 2 mangoes)
- 225 g granulated sugar
- 2 tablespoons of pomegranate molasses
- Zest and flesh of 1 orange, removing as much pith as you can
- 500 ml unsweetened orange juice
- Add the mango slices, pomegranate molasses, orange zest and flesh to a bowl and stir.
- Leave to stand for 1 hour
- Stir the orange juice into the bowl and refrigerate for at least 1 hour
- Add to a food processor and blend to a purée
- Pour the mixture into the mixing bowl of you ice-cream maker and follow the maker's instructions.
- As a rule, 35 to 45 minutes for a soft sorbet, 45 to 60 for a hard sorbet.
I don't have a particularly sweet tooth and I think I would reduce the sugar by 50 grams next time.
How to prevent home made ice cream from freezing solid in the freezer
Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.
Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!
Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.
Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.
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