Ingredients
Method
Mango & ibiscus sorbet
1.Place hibiscus tea and the water in a small heatproof jug or bowl; stand 5 minutes. Strain liquid into a small saucepan, add sugar; stir, over medium heat until sugar is dissolved. Bring to the boil. Reduce heat; simmer, uncovered, 1 minute. Cool.
2.Process mango and juice until smooth; stir in strained hibiscus tea syrup. Pour into an ice-cream machine; churn according to manufacturer’s instructions. (Or, freeze mixture in a shallow dish until firm. Chop sorbet, process until smooth. Return to dish. Repeat. Transfer sorbet to loaf pan or small deep container. Cover; freeze until firm.)
3.Scoop sorbet into four serving glasses; top with prosecco.
Sorbet can be made 2 days ahead. Transfer to a small deep airtight container and freeze.
Note
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