Salted Mango Sherbet. Brûléed Banana. Waffle Cone Chips. Lemon Caramel. Petals.
September 8, 2012
Salted Mango Sherbet
Makes a little over 1 quart
3 cups ripe mango
1/3 cup lemon juice
3 tb citrus flavored vodka
1/4 cup cane sugar
2-3 tb honey
1-2 tsp kosher salt
zest of half lemon
1 1/4 cup whole milk
Garnish: mini flower buds, mint, sea salt flakes
In a blender, purée mango, lemon juice, vodka, sugar, and honey. Add the zest and salt. Pulse mixture, taste and adjust desired salt amount. Refrigerate until thoroughly cool.
Add mixture to ice cream maker, freeze and churn for 20-25 minutes, just until sherbet comes together.
Transfer mixture into desired serving container and freeze for at least 4 hours. Garnish and serve.
14 Comments
leave one →
Beautiful as always. I really do need to pick up a brulée torch soon.
This is the prettiest dish that I’ve seen in a very long time.
Sherbet made with vodka, I’ll have to try that! Beautiful photographs!
This dish is an absolute work of art, Sarah B. xo
I love using a little alcohol in sorbets and ice creams – it makes them so beautifully soft. This looks absolutely beautiful – (almost) too beautiful to eat :-)
This looks so delightful. I love mango anything, and I’m almost out of my most recent batch of ice cream, so this may have to be next…
Mango sorbet is a favorite flavor of mine, and I love what you’ve done here with the bananas, caramel, and pretty pink petals. Beautiful!
this is so gorgeous!
Thanks my dear :))
Your dishes and photography are always some of my favorites and this is no exception. Everything sounds so lovely together!
Ridiculously beautiful!
so. gorgeous. xo