A summer delight, a spicy fiery gingery hit against the sweet delicious luscious mango!
I whisk up a basic sorbet concoction with mango pulp and a simple lemongrass-infused sugar syrup, set overnight, and then simply toss into a large wine glass, and add a bit of finger ale for fizz. Of course, you have full permission to sub with a chilled prosecco – as I have done countless times!
I did not have a popsicle mould, so I used silicon mini cupcake moulds which I must admit, was a lot of fun to pop into the mouth at any odd time!
The Recipe
Serves
Ingredients
- Mango sorbet:
- 1 mango, pulped and juiced, strained
- 2 tbsp lemongrass sugar syrup
- ginger ale (1/4 can)
- fresh lemongrass stick
- Lemongrass Syrup:
- ¼ cup sugar
- ½ cup water
- 10 x 5 cm stalks of fresh lemongrass
Instructions
- Lemongrass Syrup:
- Place all the ingredients together in the sauce pot and bring to a boil, followed by a simmer, stirring occasionally until you get your sugar syrup consistency
- Pour the syrup into a glass jar through a sieve and store until ready to use
- Mix the mango crush with the sugar syrup and stir well
- Pour into your setting mould and freeze overnight
- Take them out and place in a wine glass
- Pour ginger ale on top – just a bit to fill about 1-2 cm at the bottom and stir with fresh lemongrass
- Top up the ginger ale as needed
