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Mango Sorbet Infused With Rose Water

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Fruit, wine, and a blender: That's (almost) all it takes to whip up this guilt-free dessert created by Ingrid Hoffmann, star of the Cooking Channel's Simply Delicioso. Tangy and super-refreshing, the sorbet is one of more than 150 recipes in the chef’s new book, Latin D'Lite. All we can say is gracias!

Mango Sorbet Infused With Rose Water

Mango Sorbet Infused With Rose Water

Serves: 6

Prep time: 5 minutes

Cook time: 5 minutes (plus 1 hour and 30 minutes chilling)

·         1 cup sugar freshly grated zest of 1 lime

·         3 mangoes, peeled, cut into chunks, and frozen; or 2 cups frozen mango pieces

·         2 cups ice cubes

·         1/2 cup dry white wine, such as pinot grigio

·         1 teaspoon rose water (available at specialty gourmet shops) fresh mint sprigs, for garnish

Mango sorbet infused with rose water

1.    In a small saucepan, add sugar and lime zest to % cup water. Place over medium heat and bring to a boil, stirring until the sugar dissolves. Reduce heat to low and simmer for 1 minute or until smooth. Remove from heat and cool completely.

2.    Once cooled, combine syrup with frozen mango chunks, ice, wine, and rose water in a food processor or blender, Pulse for about 2 minutes or until the ice has broken down and the mixture is slushy. Transfer to an airtight container.  Cover, and freeze for at least 1 hour or until hard enough to hold its shape. (The sorbet can be frozen for up to two weeks.)

3.    To serve, spoon into chilled dessert glasses and garnish with mint sprigs.

Nutrition score per serving:

209 calories, <1g fat (<1g saturated), 50g carbs, <1g protein, 2g fiber, 16mg calcium, <1mg iron, 4mg sodium

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