Easy Mango Basil Sorbet

Directions

1. 1
   Note: the recipe makes 1 quart of sorbet.
2. 2
   Put the container in which you plan to freeze the sorbet into the freezer to chill. I used an air tight plastic storage container.
3. 3
   Peel and chop the flesh of the mangoes into cubes.
4. 4
   Make the basil simple syrup (recipe below). Note, this recipe makes 1 cup and you'll only need 1/2 cup for the sorbet.
5. 5
   Once simple syrup is cooled, in a blender combine all it with all other ingredients except lemon zest and process until smooth. You can adjust the amount of simple syrup based on your level desired sweetness.
6. 6
   Stir the lemon zest into the blend.
7. 7
   Pour into the chilled container and return to the freezer. Check back in an hour and stir the frozen edges back in. You will need to do this 5-6 times after every hour.
8. 8
   Let freeze overnight or for at least 6 -7 hours until firm.The resulting sorbet will be quite soft.
9. 9
   Scoop and serve chilled
10. 10
    Note : If you have an ice cream maker, freeze the mango-basil puree according to the manufacturer's instructions.
11. 11
    Basil Simple Syrup Recipe:
12. 12
    In a small sauce pan bring sugar and water to a boil. Add the chopped basil leaves and simmer for 5 minutes. Pour into a cup and refrigerate until cold. Do not drain the basil leaves.