About this recipe: This a great dairy-free summer sorbet. Hope you enjoy this as much as my family does.
This sorbet is so, so good. To make simple syrup, I boiled a cup of water and then stirred in a cup of sugar until the sugar was dissolved. To give it more fruit flavor, I added the lime zest from two limes to the water before I boiled it. Once the simple syrup was made, I added the lime juice from both limes. Once it cooled a bit, I put in in the fridge for a while. I ended up with more than a cup of simple syrup, so I just used a cup of it and am saving the rest to make the recipe again. Very yummy! It tastes very fresh. - 14 Sep 2007 (Review from Allrecipes US | Canada)
I saw a comment on here about how to make ice cream without the ice cream maker and since I have the exact same problem, I found this on the internet: Make sure you have a bowl that’s quite wide to use for the churning/freezing process that comes next. Take your ice cream recipe mixture and carefully pour it into the bowl, then chill in the fridge for up to 2 hours, checking on it after 1 hour. The reason it can take longer than an hour is when a recipe mixture has had cooked ingredients added, therefore thorough chilling will take longer. Take the bowl out of the fridge and transfer to the freezer for about half an hour. Then check just how much the mixture has frozen - ideally, it should have started to freeze at the edges but not fully through to the centre. Take the bowl out of the freezer and beat the ice cream mixture until it’s creamy once again (to dislodge and break up the ice crystals that have formed). Put it back in the freezer for another half hour, then remove and once again beat with a whisk. Do this again so that you have beaten the mixture a total of 3 times whilst freezing in between. Put the mixture back into the freezer for a final time until it’s ready to eat. This can take anything from 30 minutes upwards, depending upon the quantity and type of ice cream you’re making and also how you like the consistency of your ice cream (some people like it softer, some harder). - 03 Jul 2008 (Review from Allrecipes US | Canada)
What a yummy treat! I do have a few comments that may be helpful to others. I used 4 VERY ripe mangos which I thought may be a problem, but it actually helped! Thanks to the extreme ripeness, there was no need for peeling much - just cut it in half and pull out the "meat." I combined all of the ingredients in a blender for easier pouring. I have a 4-qt. ice cream maker, and this recipe filled less than one-fourth of its container. So, it actually required less time then the machine alotted for, so check yours every once and a while. Once the sorbet was done, it was almost like a "soft serve" consistency; which we all liked a lot, but if you like your pretty frozen and a bit harder, I suggest letting it freeze in the freezer for quite a while. Finally, I believe this recipe says that it can serve 12, well it definitely cannot. I only ended up with 4 servings, which is perfect for the 4 of us, but if you want more you will need to increase the ingredients. (I guess it is one mango per person :D ). Oh, and one more thing, I used bottled lime juice, not fresh and it was fine. Very tasty, you should definitely give it a shot. - 16 Jun 2007 (Review from Allrecipes US | Canada)