Sorbets became popular around 1800 and was  served as in-between s as palate cleanser. Now it is enjoyed just like that as a very refreshing ice dish.They can be made with all fruits and if you so wish can add a dash of alcohol like vodka or brandy to make it more flavourful and smooth. Sorbets are a low-fat alternative to ice-creams and are a hit with my folks. You can also churn them in an ice-cream maker, that helps in non-formation of the ice crystals that delvelops when the mixture is freezed. On one of my blog-hopping I saw this recipe for mango sorbet that had mint as well as rose water to heighten the taste and got me hooked. Inspired, the mango sorbet made a flashy n tasty appearance and was savoured till the last bit.

What’s in the Sorbet —- 

• Mangoes – 3 to 4-  peeled, pitted, diced
• Mint – few sprigs –  roughly chopped
• Vanilla extract – 1 tsp
• Milk – 60 ml -approx
• Pinch of salt
• Rose essence – 1 to 1 1/2 tbsp
• Water –  225 ml
• Sugar – 180 gms- approx

Place the cut mango into a blender and add the salt. Puree it fine and add milk, mint and vanilla extract. Run the blender till the pulp is evenly mixed.
Once the rose sugar syrup has cooled, add to the mango mixture. Blend the mix again.
Pour the mixture into a freezer safe container, and freeze for 4-6 hour.

Enjoy !