4 cups water
1 1b 6oz sugar
¼ oz gelatin
6 fluid oz light corn syrup
1. Place water in saucepan.
2. Combine sugar and gelatin in small bowl and stir gradually into water. Add corn syrup.
3. Turn heat to medium and stir occasionally to incorporate ingredients. Bring to a full, rolling boil; immediately pour into a clean container and cool to room temperature. (If not using immediately, store in refrigerator and bring to room temperature before using.)
4 cups mango puree
4 cups basic syrup
1 fluid oz lemon juice
1. Combine all ingredients in large bowl and mix well. Press through a fine mesh strainer and discard anything remaining in the strainer.
2. Freeze in an ice cream maker until consistency is light and fluffy—sorbet should not be too wet or runny.
Sat, July 9, 2011
by Delight Gluten-Free Magazine filed under