Minted Mango Champagne Sorbet
3 mangos (peeled, seeded and chopped)
1 c. sugar
1/2 c. water
1/2 c. champagne
1/2 c. chopped mint
Dissolve the sugar with the water over low heat and let cool. Puree
the mango and pour into the central container of the ice cream
machine. Add the champagne, syrup and chopped mint. Put the beater
and motor in place, following the manufacturer's instructions.
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