Try making this simple Mango Ginger Sorbet for a refreshing frozen summer treat! The ginger syrup used in this sorbet adds a lovely dimension to the sweet mangoes. If you're not a fan of ginger, feel free to leave it out when making the simple syrup. This makes about 1 quart of sorbet.
Combine water, sugar, and ginger in a saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer until sugar dissolves, about 3-4 minutes. Upon brewing your simple syrup, drop in mint leaves, if using, and allow the mint to steep for an hour or two. Cool completely. Remove ginger and mint before using. The simple syrup can be done several days in advance.
Make the Mango Ginger Sorbet:
Put mango, simple syrup, and lime juice in a blender. Blend and strain. Chill for at least an hour. The sorbet mixture can be made up to 24 hours in advance.
Put mixture into an ice cream maker and churn for 20 to 30 minutes.
Store in an air tight container in the freezer.
Notes
Note: If you wish, stir in 1 tablespoon of liquor, such as vodka or rum, into the sorbet mixture before churning. This will result in a softer consistency that is easier to scoop, but is optional!