I wanted something light and summery, fruity and refreshing. There are plenty of fresh peaches around at the moment but I didn’t want to do peach all on it’s own. By a wonderful coincidence it’s also mango season (although you can get them all year anyway). I’d seen peaches and mangos together and so my thought process was mostly along the lines of “why not”

This is one sorbet I didn’t have a recipe for, I was making it up as I went along. So I started with a simple syrup and simmered the peaches and mangos in until they were tender. Out came the stick blender and once smooth it was strained, just to be sure.

Since I didn’t have a recipe to go off of I needed to make sure I had the right sugar content in my sorbet so it would churn properly. Thanks to Michael’s brewing we had a hydrometer on hand. Being the… thorough *grins* person he is we had the triple scale that had Brix on one side. One degree Brix (bx) is equal to one gram of sucrose in 100grams of solution. I did my research and a fruit sorbet is ideal at around 25°bx. My sorbet needed to be chilled, the hydrometer is calibrated to 60°F so an ice bath was in order.

Once chilled appropriately I started measuring the sorbet. At first it was way too sweet, the hydrometer didn’t even sink low enough to get onto the scale. So water was added, just plain filtered water, nothing special. This took it to 30°bx, so I gradually added more water, stirring it in well and measuring after each addition to get it to 25°bx.

Once there I finished chilling it and then churned it. My research was correct, it churned beautifully and once fully frozen it scooped out like a dream.

I would have personally preferred less peach compared to the mango, but other reviews said it was perfect so maybe I’m just odd! Either way it turned out just as I hoped, light and refreshing and summery. What a wonderful way to spend an afternoon, sat in the sunshine with a scoop or two of this on hand.