Mango Peach Sorbet

Would you believe it if I told you I was a little behind on writing posts? I normally don't have time to put them together during the week, so I write up the week's posts the weekend before. Well me only writing 2 posts = no Friday post, so here I am typing up the shortest recipe I have on my list after my spin class.... and now its much later since I had to upload the photos at work (my home computer was taking FOREVER)...

This is definitely one of the best recipes I have in my "queue" though. :) Sorbet is such a refreshing treat, and making it yourself is super easy. If you don't have an ice cream maker, you can just use a regular glass bowl or a big ziploc bag and place in the freezer - just need to keep an eye on it.

The secret to keeping your sorbet from freezing too hard is adding a little vodka. You can experiment with different flavors if you want- I had citrus flavored which worked well with the mango-peach. Don't worry, you can't even taste the vodka though. :) Feel free to omit if you are serving to kiddos...

You can also experiment with adding other kinds of fruit. Always add the sugar to taste depending on how tart/sweet your fruit is. My peach was pretty tart and this was the perfect amount of sweetness!
I got my inspiration from both What's Cookin' Chicago? and The Parsley Thief, although I ended up with my own recipe.

Mango Peach Sorbet

• 1 large very ripe mango (kinda mushy)
• 1 large ripe peach
• Juice of 1 lemon
• 1 cup sugar (to taste, you may only need 1/2 cup)
• 1-2 TBSP water- used to help puree
• 1 TBSP vodka

Puree mango and peach in food processor/blender until smooth with water and lemon juice. If it is kind lumpy, you can strain it. 

In a bowl, mix with sugar and vodka until smooth. 

Chill completely for a couple hours or overnight depending if your fruit was cold or not. 

Freeze in ice cream maker according to directions (mine was about 30 minutes). It will be pretty soft, but ready to eat! If you like it harder, freeze in a lidded container for a couple hours. 

Scoop and enjoy!

Happy Friday!