Perfectly delicious on its own, Papaya-Mango-Ginger Sorbet turns irresistibly slushy in a glass of sparkling wine.
Makes 6 to 8 servings
- 1 cup water
- ½ cup granulated sugar
- 1-inch piece peeled fresh ginger, chopped
- 3 cups diced papaya
- 2 cups diced mango
- ⅓ cup lime juice
- 1 (750-ml) bottle dry sparkling wine, chilled
- In a small saucepan, combine 1 cup water, sugar, and ginger. Bring to a boil over medium-high heat; reduce heat, and simmer until sugar dissolves, about 5 minutes. Let stand for 20 minutes.
- Strain sugar mixture through a fine-mesh sieve, discarding solids. Let sugar mixture cool to room temperature. Cover and refrigerate for at least 4 hours or up to 2 weeks.
- In the container of a blender, combine sugar mixture, papaya, mango, and lime juice; process until smooth. Pour mixture into the container of an ice cream maker. Freeze mixture according to manufacturer’s instructions. Spoon mixture into a freezer-safe container, and freeze for at least 8 hours or up to 1 month.
- Using a 1-inch spring-loaded scoop, scoop 4 to 5 balls of sorbet into each serving glass. Pour chilled sparkling wine over sorbet. Serve immediately.
For more delicious tropical fruit recipes, including the tarts pictured above, see “Tropical Fruit Indulgences” on page 85 of the July/August 2018 issue.