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Parve
Easy
16 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
End a hearty Yom Tov meal on a high note with this smooth and refreshing fruity sorbet.
2 cups sugar
2 cups water
juice of 10 oranges (4 cups juice)
juice of 2 lemons or 6 tablespoons Gefen Lemon Juice
2 mangoes
In a pot, make a simple syrup by heating the sugar and water over medium heat for four to five minutes, until the sugar is dissolved. Stir frequently to prevent it from burning.
Stir in the orange juice and lemon juice.
Add the mangoes to a food processor fitted with the S blade and purée until smooth. Add the purée to the pot and mix to combine.
Transfer the sorbet mixture to a container and freeze overnight, until solid. (To cut down on the freezing time, freeze it in a container with a wide base.)
Once frozen, cut into large chunks and add to a food processor fitted with the S blade. Blend until smooth and serve.
Photography and Styling by Chay Berger
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