Blood Orange and Mango Sorbet

From cookbook author, Joanne Weir.

• Ready In: 47 mins
• Yields: 1 quart

Ingredients

• 3  medium  ripe mangoes, peeled and cut into chunks
• 2 1⁄2 cups  blood orange juice (from 7-8 medium blood oranges)
• 1  cup granulated sugar
• 1  tablespoon fresh lemon juice
• 1  tablespoon  finely grated blook orange zest

Directions

1. Puree the mago and blood orange juice in a blender on high speed until smooth. Strain through a fine strainer into a large measuring cup. You should have about 4 cups.
2. Combine the sugar and about 1/4 of the puree in a medium saucepan; cook over medium heat, stirring until the sugar has dissolved completely, about 2 minutes. Stir into the remaining puree and add the lemon juice and orange zest. Refrigerate until thoroughly chilled.
3. Freeze in ice cream freezer according to manufacturers instructions.