The weather has been incredible lately. The sun has been shining kindly down on us but not so much so that you feel like you are roasting. The breezes have been casually blowing across the peninsula, bringing the scents of Spring along with it. Whenever Spring starts to roll around, I think of strawberries- strawberry shortcakes, fresh strawberries dolloped with creme fraîche, and tangy strawberry sorbet from Modica.
Unfortunately, Modica lives on only in memories. On the bright side, Room for Dessert contained an intriguing recipe in its ice cream chapter. It wasn't the straight forward strawberry sorbet I had always ordered, but it did feature those dainty, ruby berries that I love so much.
I am not one for mangos or other tropical fruits, save a pineapple or kiwi, but I thought the flavor of the strawberry would outshine that of the mango. To my great surprise and pleasure, it did. The mango really just contributed a silky, luxurious texture and honeyed sweetness that counteracted the tart strawberries. It was a beautiful pair.
I am unbelievably pleased at how well this sorbet turned out. It makes store-bought sorbet look dingy and unappealing; it is a beautiful coral and flecked with little strawberry seeds that add textural interest. I will never be able to replace Modica, but this sorbet does help to heal my wounds, if only a little.
Strawberry Mango Sorbet
Makes about 1 quart
Adapted from Room for Dessert
One 1-pint basket strawberries, sliced
2 medium mangoes, peeled and diced
10 tablespoons sugar
1 1/2 tablespoons rum
Lime juice to taste
Puree strawberries and mangoes in a food processor. Add sugar and rum. Add lime juice as necessary. Chill thoroughly and freeze in an ice cream maker.
More Sorbet Recipes