I hadn't had a chance to properly celebrate spring. I was traveling, then got sick, then dragged myself down to the Tidal Basin to see the cherry blossom trees only to be swarmed by tourists. Then I made this sorbet. It's boozy and sweet. Icy and smooth. Perfect for kicking off spring.
I think a Riesling or some other sweet white wine would work best for this recipe. I chose this bottle of French white wine called La Vieille Ferme totally at random from Whole Foods. It comes from the slopes of the Luberon Mountains. It had a nice peachy flavor.
It's a brilliant combination. I'm a genius.
Mango was a great compliment to the wine. I think peaches would taste good too. Maybe pears?
This is what the mix should look like just before you put it in your ice cream maker. The mango doesn't totally freeze so it melts in your mouth.
1 1/2 cups white wine
3/4 cups water
5 tablespoons sugar
Heat white wine, water, and sugar over medium heat until sugar is dissolved. Dice mango into centimeter cubes and add to pot. Cook for two more minutes then remove from heat. Cool mixture in refrigerator or ice bath. Add to ice cream machine and churn!