Sorbet is a frozen dessert made from sweetened water flavoured with iced fruit typically juice or puree, chocolate, wine or with liqueur....The difference between a sorbet and granita is sorbet will have a crunchier texture because of the freezing process. Once the liquid freezes, it forms large-size crystals, which should not be present in sorbet because of continous stirring. while granita is also often sharded with a fork to give an even crunchier texture than sorbet when served.The sorbet is a french word and sorbets are served in Paris streets by the end of 17th century, then spread to England and to rest of Europe..Sorbets can be prepared with any sort of fruit juices or purees.....I prepared quite a delicious sorbet with mango puree, sugar, almond flakes and lemon juice for a trial, since a long i was planning to try out sorbet with some fruits,i tried out my first ever sorbet with mango and almond flakes, needless to say how delicious and refreshing they are...Voila!!! my first sorbet with mango turned out extraordinary and fabulous!!! Am sending this mango and almond sorbet to Mansi's
SHF- Fruits & Nuts and to Srivalli's
Mango Mela....
2cups Thick Mango Puree1/2cup Sugar
2tbsp Lemon juice
2tbsp Almond flakes +few for garnishing
Whisk together the mango puree and sugar, until the sugar gets dissolves...add immediately the lemon juice and mix again finally add the almond flakes to the puree ...pour this thick mango puree in a stainless steel box and keep in freezer, after an hour stir the mango puree and keep again in freezer...Keep stirring twice or thrice for an hour...before serving, take out the frozen sorbet and keep in fridge for few minutes...
Serve the mango sorbet as scoops and garnish with few almond flakes!!!
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