It's Ruby Tuesday!

A blast from the past.

We're under a severe thunderstorm watch right now - it's hot, humid, the breeze is picking up.  It is the PERFECT day for some lime mango sorbet!

Lime Mango Sorbet

Ingredients:

1 cup sugar

1 cup water

Zest of 1 lime (or more to taste)

3 ripe mangoes, about 2 1/2 lbs.

1/2 cup lime juice

Pinch of salt

3 Tbs. tequila

Method:

Heat sugar, water and lime zest in a small saucepan until sugar is dissolved. Let cool.

Cut flesh from that weird mango pit; peel, dice and put into food processor with lime juice and the pinch of salt. Process until the mango is a smooth pulp. Pour mango puree into mixing bowl and add the sugar water; use one of those immersion stick blenders* to combine them. Cover bowl with plastic wrap and chill in refrigerator until completely cold.

Mix in the tequila and pour into ice cream maker, processing according to manufacturer's instructions. Freeze in container - makes about a quart and a half.

NOTE:  The first time I tried this recipe, I put everything into the food processor and the mixture leaked all over the counter - messy, messy, messy. I decided there had to be a better way and using the immersion stick blender was it for me.

**I remembered! Found at Elise's place.

Happy Ruby Tuesday!!  For more offerings of RT, click here.