MANGO SORBET ICE CREAM RECIPE

1 cup simple syrup
4 ripe mangoes
1/4 cup fresh lemon juice

Peel and pit the mangoes. Purée in a food processor. You should have about 3 1/ 2 cups Purée. Stir in the simple  syrup and lemon juice. Force the mixture through a fine sieve Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart

MILK CHOCOLATE SORBET

Melt 2 oz. Baker's chocolate, and add 1 cup whole milk, and 1 3/4cups sugar, 2 tbsp vanilla extract, and 4 cups water. Freeze in ice cream maker.

ORANGE SORBET

2 cups fresh orange juice
juice of 1 lemon
1 cup water
1 cup sugar

Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Stir the orange juice and lemon juice into the sugar syrup. Chill the mixture. Freeze the mixture in an ice cream machine using it according to manufacturer’s instruction.

PEACH SORBET

Two 16-oz. cans peaches packed in heavy syrup, drained, liquid discarded
3/4 cup simple syrup
1/4 cup fresh lemon juice

Purée the peaches in a food processor. Add the syrup, lemon juice.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.