And this is now you know it’s finally summer.
Remember when I first discovered the mango-strawberry combo, back in March? All I wanted back then was for summer to kick in, and now that it’s finally June and we have a wedding every weekend, and we’re trying new restaurants (!) and getting dressed up for no reason (!!) and even thinking about getting into an exercise habit (!!!) because it’s finally gorgeous out, my mind flipped back to strawberries and mangoes.
And, of course, to sorbet. Because it doesn’t really feel like summer until I’ve put some delicious, seasonal fruit into the ice cream maker. This sorbet is sweet but not too sweet, healthy but not too healthy, and completely perfect for summer days and nights. Now all I need is a tennis racquet and a beach house. Or just some more strawberries and mangoes.
Well, actually, forget the fruit, I want the beach house. (But this’ll do for now.)
Strawberry Mango Sorbet
1 cup sugar
1 cup water
1 quart strawberries, leaves removed
1 mango, peeled and cubed
1 tbsp vodka
Juice of one lime
Bring the sugar and water to a boil in a saucepan. Stir until the sugar dissolves, then set aside to cool completely.
Put the strawberries, mango, vodka and lime juice into a food processor and puree. When the sugar syrup has cooled, add it to the strawberry puree. Freeze with your ice cream maker according to the manufacturer’s instructions.
Makes about one pint of sorbet.