Mango sorbet with cava

Step by step

1. Heat a saucepan with the water over medium-low heat.
2. Add the sugar to the saucepan and let it cook until it forms a uniform syrup.
3. Wash, peel and cut the mango into pieces to obtain its pulp.
4. Crush the mango pulp with the help of a hand blender.
5. Mix the mango pulp with the syrup.
6. Add the Segura Viudas Brut Reserva cava to the mango sorbet and syrup mixture
7. Stir everything very well.
8. Refrigerate the ice cream mix for an hour or two and remove.
9. Break the crystals of the frozen mixture with the help of an ice cream maker or beat manually with a ladle.
10. Refreeze the mixture and repeat the above procedure every half hour about three more times.
11. Cut the mint leaf into very small dice.
12. Remove the mango and cava sorbet from the freezer, serve and add the fresh mint slices.

Advice

Breaking the crystals of frozen ice cream at least three times is essential to achieve its final finish. This is the difference between the sherbet technique and simply freezing a liquid. Recipe from OkDIario.