Salted Mango Sherbet. Brûléed Banana. Waffle Cone Chips. Lemon Caramel. Petals.
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.