Papaya-Mango-Ginger Sorbet
 
Makes 6 to 8 servings
Ingredients
  • 1 cup water
  • ½ cup granulated sugar
  • 1-inch piece peeled fresh ginger, chopped
  • 3 cups diced papaya
  • 2 cups diced mango
  • ⅓ cup lime juice
  • 1 (750-ml) bottle dry sparkling wine, chilled
Instructions
  1. In a small saucepan, combine 1 cup water, sugar, and ginger. Bring to a boil over medium-high heat; reduce heat, and simmer until sugar dissolves, about 5 minutes. Let stand for 20 minutes.
  2. Strain sugar mixture through a fine-mesh sieve, discarding solids. Let sugar mixture cool to room temperature. Cover and refrigerate for at least 4 hours or up to 2 weeks.
  3. In the container of a blender, combine sugar mixture, papaya, mango, and lime juice; process until smooth. Pour mixture into the container of an ice cream maker. Freeze mixture according to manufacturer’s instructions. Spoon mixture into a freezer-safe container, and freeze for at least 8 hours or up to 1 month.
  4. Using a 1-inch spring-loaded scoop, scoop 4 to 5 balls of sorbet into each serving glass. Pour chilled sparkling wine over sorbet. Serve immediately.
Recipe by Victoria at https://victoriamag.com/papaya-mango-ginger-sorbet-recipe/