Mango and Rose Water Sorbet

• 1 cup sugar
• 3/4 cup water
• 1 lime, zest finely grated
• 3 ripe mangos, cut into chunks and frozen (about 2 cups)
• 2 cups ice cubes
• 1/2 cup crisp white wine, such as Pinot Grigio
• 1 teaspoon rose water (or orange blossom water)
• Fresh mint leaves, for garnish

1. In a small saucepan, combine the sugar, water, and lime zest over medium heat.
2. Bring to a simmer, stirring.
3. Reduce the heat to low and stir until the sugar has dissolved completely.
4. Remove from the heat and set aside to cool.
5. Put the frozen mango chunks in a food processor with the ice, wine, rose water, and the cooled lime syrup.
6. Process for 2 to 3 minutes until the ice has broken down and the sorbet thickens.
7. When done, the sorbet will have a slushy consistency.
8. Transfer the food processor bowl to the freezer to harden the sorbet fully, about 1 hour.
9. Store in a covered airtight container.
10. Use within 1 month.
11. To serve, spoon into martini glasses and garnish with mint.

sugar, water, lime, mangos, crisp white wine, water, mint

Taken from www.foodnetwork.com/recipes/ingrid-hoffmann/mango-and-rose-water-sorbet-recipe.html (may not work)