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Minted Mango Champagne Sorbet

3 mangos (peeled, seeded and chopped)
1 c. sugar
1/2 c. water
1/2 c. champagne
1/2 c. chopped mint

Dissolve the sugar with the water over low heat and let cool. Puree the mango and pour into the central container of the ice cream machine. Add the champagne, syrup and chopped mint. Put the beater and motor in place, following the manufacturer's instructions.

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