Mango Lavender Sorbet

Ingredients

• 350g mango fruit
• 60g lavender sugar
• 1g salt

Method

1. Blend the mango into a puree with a stick blender.
2. Add the sugar and salt and mix well until dissolved.
3. Pour into a container with a lid and let the mixture chill in the fridge overnight.
4. Churn in an ice cream machine.
5. Return the sorbet to the container with a lid and put it in the freezer to set for at least 6 hours.

Notes

You can make lavender sugar by adding a tablespoon of food-safe lavender to a ~200g jar of granulated sugar and letting it infuse in a dry place for at least a week.