I LOVE summer sweets!  I'm a big fan things that are light and fruity (so many jokes, so little time...), so when the temperature starts rising, I start hankering for anything that fits that bill.

Sorbet is one of my absolute favorites, and as we received a fabulous ice cream attachment (from my fabulous in laws) for our Kitchenaid mixer this year, we decided to give it a shot.  Boy, am I so glad we did.  It was easy, delicious and the perfect treat for warm nights! Even if you don't have an ice cream mixer, a blender will work. The consistency will be a bit different, but it will still be delicious!!)  

Mango Strawberry Sorbet

Ingredients
5 c. Mangoes and Strawberries (I used both fresh and frozen as it can be difficult to find perfectly ripe mangoes) 
1/4 c. water (you can also use orange juice or lime juice if you prefer -OR- 1/4 c. Grand Marnier if you want to get crazy!)
1 1/4 c. Chilled Simple Syrup 


1.  Chop fruit to 1-2 inch pieces.


2.  In a food processor bowl, combine fruit and1/4 cup water, juice or alcohol.  Beat the crap out of it til smooth (Best. Recipe Writer. Ever.)


3.  Place a bowl under a mesh strainer and pour mixture through to remove any larger chunks (I found using the back of a ladle helped!).

4.  Place strained mixture into airtight container and chill in refrigerate for at least 8 hours.

5.  Once chilled, combine fruit mixture and simple syrup into pre-chilled freeze bowl ice cream maker attachment (follow manufacturer's instructions for chilling your freeze bowl!  Each model is different!).

6.  Stir at low speed for 10 minutes.  


7.  Pour mixture into airtight container and freeze for 2-3 hours.

8.  Serve with fresh fruit, cookies or shaved chocolate.  For beautiful presentation, try these Impressively Easy Sugared Fillo Cups!