Today we're making Mango Rose-Water Lime Sorbet. Long title, amazing dessert. This recipe is vegan, sugar-free, dairy-free, soy-free, gluten-free and paleo-friendly.
|Mangoes||3 , cubed|
|Limes||3 , juiced|
|Lime zest||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Stevia||1/3 Cup (5.33 tbs)|
|Lemon||1 Cup (16 tbs)|
|Rose water||2 Tablespoon|
1.First, peel and cube your mangoes. You want to get as close to the pit as possible so none goes to waste. If you feel like giving up, you can also eat around it. Dice a little of it for garnish if you're into that sorta thing.
2.Next, zest and juice your limes. Three limes should yield about 1/4 cup of juice.
3.Now for the simple syrup. Take one cup of water and 1/3 cup of stevia and stir until dissolved. And make sure to let it cool before you add it to the mixture.
4.Speaking of the mixture, let's...mix it. We're using a food processor but if you don't have one, a blender should do the job just fine. First the mango, lime juice (and zest), and simple syrup, then add the juice of one lemon, and about two tablespoons of your rose water.
5.Blend until smooth.
6.Pour your puree into a sealable container and freeze for 6 to 8 hours. Every two hours or so, take it out of the freezer and mix it with a spoon so it doesn't ice over.
7.Serve and enjoy!