For the Jalapeño Simple Syrup: 1 cup240 ml water 1 cup240 ml granulated sugar 1 1/2 cups200 g fresh jalapeños, sliced
For the Mango Jalapeño Sorbet: 5 cups500 g cups fresh or frozen and thawed mango chunks 1/2 cup120 ml Jalapeño Simple Syrup 1/2 cup100 g granulated sugar 1 tablespoon1 tablespoon fresh lime juice 1 1/4 teaspoons1 1/4 teaspoons Nielsen-Massey Pure Orange Extract
Make the Jalapeño Simple Syrup: In a small saucepan, bring water, sugar and jalapeños to a simmer. Cover and simmer for 15 minutes. Remove from heat and allow to steep, covered, for an additional 15 minutes. Strain and pour into a jar until ready to use.
Make the Sorbet: In a food processor or high-powered blender, puree the mango, Jalapeño Simple Syrup, granulated sugar, lime juice and Orange Extract. Press mixture through a fine mesh sieve. Cover and chill for several hours or overnight before churning in an ice cream maker per manufacturer’s directions. Place churned sorbet into an airtight container and freeze for at least 3 hours before serving.
Tips: This recipe will make enough Jalapeño Simple Syrup for two batches of sorbet. Or, alternatively, use leftover simple syrup in cocktails.
Depending on your freezer, you may need to allow the sorbet to sit at room temperature for several minutes before scooping and serving.