Mango, rosemary, and ginger sorbet

Ingredients for 2 servings:

• 1 mango(s)
• 10 ml Limoncello
• 40 ml orange juice
• 1 tsp lemon juice
• 1 pinch of salt
• 1 sprig(s) rosemary, only the needles
• 1 tsp ginger root, grated
• 2 tsp honey, liquid

Instructions

Working time approx. 5 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 5 minutes

deliciously aromatic and fruity – very refreshing dessert

Peel the mango, remove the stone, and dice the flesh. Peel and grate the ginger. Place the mango flesh, ginger, limoncello, orange juice, lime juice, a pinch of salt, and a few rosemary sprigs in a blender and puree thoroughly (or use an immersion blender). Store the mixture in a sealable container in the freezer or refrigerator for a few hours. The sorbet works best if you stir it briefly occasionally with a tablespoon to prevent crystals from forming. To serve, scrape the skin with a warm tablespoon, pour into two glasses, and top each with 1 teaspoon of runny honey.