Mango-Raspberry Sorbet

This was made from the rest of the mango nectar frozen a few days ago, along with the last of some frozen raspberries, a little salt, and some sugar syrup. (The salt and syrup are to bring out the flavors and hopefully keep the sorbet from turning into a block of ice.) The taste reminds me of fruit punch, and I enjoy the cheerful color. 

Peach Sorbet & Strawberry Sorbet

I made them separately, and then tried to combine them so that they "marbled." Made according to the sorbet method of Gemma Stafford's Bigger Bolder Baking = 3 cups of frozen fruit + 1/4 cup sweetened condensed milk. As I'd just made a double batch of her homemade sweetened condensed milk, I was a bit generous, and added 3/4 to 1 cup total to the 3 cups total of fruit. It certainly kept the sorbet from over-freezing.  Yummy! 

Bigger Bolder Baking Website, Homemade Raspberry Sorbet