Mango and rose water sorbet

Ingredients:

• 1 cup of sugar
• 3/4 cup water
• Finely grated zest of 1 lime
• 3 ripe mangoes, cut into chunks and frozen (about 2 cups)
• 2 tbsp. ice cubes
• 0.5 cups high-acid white wine, such as Pinot Grigio
• 1 teaspoon rose water (or orange blossom water)
• Fresh mint leaves, for serving

Preparation:

1. In a small saucepan, combine the sugar, water, and lime zest. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and stir until the sugar is completely dissolved. Remove from the heat and set aside to cool.
2. Place frozen mango chunks in a food processor along with ice, wine, rose water, and cooled lime syrup. Process for 2-3 minutes, until the ice is chopped and you have a thick sorbet. The finished sorbet should have the texture of a snow mass..
   Exit: about 1 l.
3. Transfer the bowl of the food processor to the freezer until the sorbet is completely frozen, about 1 hour. Store in an airtight container. Use the sorbet within 1 month.Serve in martini glasses and garnish with a sprig of mint.