Mango and Raspberry Sorbet

1. Blend
   Add 150 g (1 cup) frozen mango, 40 g (⅓ cup) frozen raspberries, 1–2 tbsp maple syrup, and 1 tbsp lemon juice to a blender. Blend until completely smooth.
2. Taste and Adjust
   Taste and adjust sweetness or tartness as needed.
3. Serve
   Pour into glasses and serve immediately over ice.

Notes:

Use frozen fruit — fresh fruit will not produce the right texture without an ice cream maker. Frozen mango and raspberries are available year-round and produce excellent results.

Blend in short bursts if the mixture is too frozen and thick, adding a splash of lemon juice or water to help it move.

Tips:

For a smoother, silkier sorbet, blend a second time after the first freeze for 30 minutes.

Serve immediately from the blender for a soft-serve texture, or freeze for 2–4 hours for a firmer scoop.

Storage:

Store in a sealed container in the freezer for up to 2 weeks. Press parchment directly onto the surface to prevent ice crystals. Let sit at room temperature for 5 minutes before scooping.

Swaps:

Mango can be swapped for pineapple or peach. Raspberries can be replaced with strawberries or mixed berries.