Fresh Mango Strawberry (or Peach Strawberry) Sorbet
Prep time: 
Cook time: 
Total time: 
Yield: About 1 Pint Sorbet *
Freezer time approx 2 to 4 hours.
  • 1 cup sugar (I tried it with ½ cup sugar and it was just sweet enough)
  • 1 cup water
  • 4 cups hulled, chopped strawberries
  • 1 mango, peeled and cubed or two large peaches peeled, stone removed, and chopped
  • 1 tablespoon vodka
  • Juice of one lime
  1. In a saucepan, bring the sugar and water to a boil. Stir until the sugar dissolves, then set aside to cool.
  2. Place the strawberries, chopped mango (or chopped peaches), vodka, and lime juice into a food processor or blender and puree. When the sugar syrup has cooled completely, add it to the strawberry-mango or strawberry-peach puree, and stir until combined.
  3. My addition: strain the mixture through a fine mesh strainer, unless you like the crunch of some seed know, the ones that really get stuck in your teeth because they're smaller from being chopped up? I don't.
  4. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
* I found it made about a pint of strawberry-mango-sugar syrup liquid and a quart when the liquid was frozen. Maybe I have a heavy hand, but I'm pretty sure you'll get approximately one quart of sorbet.
Recipe by parsley sage sweet at