As I start to pack up for next week’s move to Ann Arbor, I’ve decided to get as much use out of my family’s food processor as possible before it’s too late (this college kid’s kitchen appliance collection is limited to a can opener and a cheese grater, I’m afraid). A tip from Amy Piersma about strawberry sorbet offered the perfect opportunity to puree to my heart’s content. This recipe uses strawberries (because they are almost literally everywhere) and mangoes (because we happened to have a couple in the fruit bowl), but feel free to adjust it for any combination of your favorite seasonal fruits.
strawberry mango sorbet
3/4 cup sugar
1 1/2 cups water
2 large mangoes, chopped and peeled
1 quart fresh strawberries
1/4 cup lime juice
In a small saucepan, bring sugar and water to boil. Cook and stir until sugar is dissolved; set aside to cool.
In a food processor, process mangoes and strawberries until pureed (Sprout Note: it you find chopping the mangoes frustrating or maybe humiliating, don’t be discouraged. The mess they make is unreal, and I’ve omitted photos of myself chopping them for good reason). Transfer to a large bowl; stir in sugar syrup and lime juice.
Pour into a 9 x 13 dish, cover, and freeze for 45 minutes. Stir and return to freezer. Freeze until ready to serve (at least 2 hours). Just before serving, transfer to food processor. Process until smooth. Garnish. Enjoy.
The sorbet turned out kind of phenomenal. The addition of mango gave our wholesome strawberry an exotic flair as well as eye-popping color. Tossing it in the food processor before serving ensured a satisfyingly smooth and meltable consistency. But be warned: this summer treat is super sweet and super cold, so be sure to serve in smaller portions and only on very hot afternoons.
Need more ideas on what to do with a plethora of strawberries? Don’t forget an earlier Sprout Diaries post on Strawberry Rhubarb Crumble!