Lemon Sorbetto

I love lemons! I find them so refreshing.  The only thing I would rather have than a glass of lemonade on a hot summers day is the lemon sorbetto.  It really hits the spot.  I have tried making this a couple of time with different varieties of lemons but I think my favourite type to use is the regular variety you get at the grocery store.

Lemon Sorbetto

1 cup fresh lemon juice, strained and chilled

2 cups water

2 cups sugar

1 tbsp finely chopped grated lemon zest

1. In a medium saucepan, combine the water and sugar.  Bring to a boil over medium-high heat, whisking often to help the sugar dissolve.  Reduce the heat to medium-low and simmer for 4 minutes.  Continue whisking until the sugar has dissolved.  Remove from the heat and let cool, then transfer to a bowl, cover the bowl and chill in the refrigerator for at least 1 hour.
2. Combine the simple syrup, lemon juice and rind in the container of the ice cream maker and churn according to the manufacturer's instructions.

Mango Sorbetto

I am so excited for the warm weather to be back, not only because I love spending time outside in the sunshine but because my husband makes wonderful frozen treats.  A couple of years ago I got him an ice cream maker for Christmas and I think it is one of the best things I could have got him because I love the results.  Our freezer is always stocked with some of his various creations.  This mango sorbetto has to be one of my favourites, I prefer it to mango ice cream because nothing else competes for the mango flavour.
I was so happy when I went to the grocer and found a great deal on some mangos I couldn't resist the urge to by some for some fresh mango sorbetto.  This recipe really lets the naturally amazing flavour of the mango shine!

Mango Sorbetto

1 cup water

1 cup sugar

4 large mangos, peeled and cut into chunks (about 4 cups)

1. In a medium saucepan, combine the water and sugar.  Bring to a boil over medium-high heat, whisking often to help the sugar dissolve.  Reduce the heat to medium-low and simmer for 4 minutes.  Continue whisking until the sugar has dissolved.  Remove from the heat and let cool, then transfer to a bowl, cover the bowl and chill in the refrigerator for at least 1 hour.
2. In a blender, combine the simple syrup and mangos and blend until smooth.
3. Pour the mixture into the ice cream maker's container and churn according to directions.  Freeze in an airtight container for at least two hours before serving.