I would have here Mango sorbet as the mangoes at the Mexican fruit stand were quite ripe, but the recipe calls for gelatin, and I don’t know where you get that east of New Jersey.
1 cup Sugar (G & S or any quicki-mart)
2 cups Water (WASA)
5 Sprigs of Mint (my front yard/ Bloomingdale Farmer’s Mkt)
1/4 cup lime juice (Mexican Fruit Stand-Capital City Market)
2 Tlb of Rum (Bloomingale Liquors)
Zest of two limes (Mexican Fruit Stand)
2 Tlb of mint cut into very thin strips (front yard)
Take sugar and water in a small pot, heat and stir till sugar dissolves. Simmer for 5 mins. Remove from heat. Throw in sprigs. Leave for 10-20 minutes.
Filter out mint (maybe use a strainer) and pour into a bowl. Add lime juice, rum and zest. Chill to 40F.
If you have an ice cream maker- follow manufacturer’s instructions regarding sorbets. Add mint strips when you’re done churning.
If you don’t have an ice cream maker- use a stainless steel cake pan. Pour mixture so that it is no more than an inch deep. Place in freezer and agitate/ stir with fork every hour till frozen. Take batches of frozen concoction and place in blender. Get something slushy, add mint strips. Freeze and eat later.
Next time I’ll try something without booze.