Blueberry Mango Sorbet Recipes

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool., Place mangoes and strawberries in a food processor; add sugar syrup and lime juice. Cover and process until pureed. Transfer puree to a 13x9-in. dish. Freeze 45 minutes or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm., Just before serving, transfer to a food processor; cover and process 2-3 minutes or until smooth,

Steps:

• Place the mango pieces and sugar into a blender. Puree until smooth. Add the lime and orange zest and juices along with the tangerine juice. Puree until evenly blended. Pour into a container, and refrigerate at least 1 hour, preferably overnight.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.

Steps:

• Combine blueberries, sugar, water, lemon zest, and juice in the bowl of a food processor and process until pureed.
• Pour mixture into an ice cream maker and process for 30 minutes according to manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 1 hour.

Steps:

• In a large bowl, combine mangoes, blueberries and lemon juice. In a small bowl, combine sugar, cornstarch, cinnamon and ginger; sprinkle over fruit and toss to coat. Spoon into a 11-in. x 7-in. baking dish coated with cooking spray., For topping, in a large bowl, combine flour, 3 tablespoons sugar, baking powder, ginger, 1/4 teaspoon cinnamon, baking soda and salt. Add buttermilk; mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Combine remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over topping., Bake at 35-° for 35-40 minutes or until fruit is bubbly and topping browned. Serve warm.

Steps:

• Make a simple syrup combining sugar and water in heavy saucepan; bring to a boil over high heat; reduce to medium-low heat and simmer, stirring until sugar has dissolved (6-8 minutes)-(** This step can be made ahead and kept refrigerated until ready to use).
• Cool completely.
• Combine blueberries, simple syrup and juice from 2 fresh lemons in food processor.
• Puree until smooth.
• Transfer puree to ice cream maker freeze according to manufacturer's instructions.
• Put into freezable container and place in freezer until firm.
• Makes 1 quart.