Apricot Mango Sorbet

3 apricots
2 mangoes
6 Tbs agave nectar
2 cups water
3 Tbs vodka

Wash fruit well, cut it in half and remove stones. In a saucepan on medium low heat, add water and agave. Once it reaches a simmer, add cut fruit. Simmer on low heat for about 20 minutes. Remove fruit from the pot with a slotted spoon and let cool. Reserve water. Once fruit is cool, peel mangoes and combine fruit, reserved water and vodka in blender and puree until smooth. Chill until cold, about one hour, before pouring into sorbet/ice cream maker. Churn according the machine’s instructions, spoon into a glass freezer safe container and store in freezer.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Dessert, Gluten Free, Sugar Free, Vegan. Bookmark the permalink.

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