Ingredients
Units
Scale
- 1/2 cup sugar
- 1/2 cup water
- pinch of salt
- 2 jasmine tea bags
- 2 cup mango puree (~4 Rasalu mangoes), strained
- 1 tbsp lemon juice
Instructions
- Add sugar, water, and a pinch of salt to a saucepan. Bring the mixture to a simmer and stir until all the sugar is dissolved. Remove the pan from the heat and add the jasmine tea. Let it sit for 5-8 minutes to steep. Strain the simple syrup and cool completely.
- Add the lemon juice, jasmine simple syrup, and mango puree to a tall container. Stir well and freeze for about 3 hours. Use an immersion blender to blend the mixture. This helps break up all the ice crystals so that the sorbet is smooth! Blend the mixture every 3 to 4 hours until set. Freeze for 1 hour before serving!
- If you’re using an ice cream machine, chill the sorbet base in the fridge for 4-5 hours up to overnight. Pour the sorbet base into your ice cream machine and churn according to your machine’s directions. Freeze for 1 hour before serving.
- Prep Time: 10
- Cook Time: 12-24 hours
- Category: dessert
