mango sorbet infused with rosewater


1 cup sugar

34 cups water

1 freshly grated zest of 1 lime

3 ripe mangos (cut into chunks and frozen, or 2 cups frozen mango pieces)

2 cups ice cubes

12 cup dry white wine (such as pinot grigio)

1 teaspoon water fresh mint sprigs (for garnish)

To make the lime syrup, bring the sugar, water, and lime zest to a boil in a small saucepan over medium heat, stirring until the sugar dissolves. Reduce the heat to low and simmer for 1 minute, being sure the syrup is smooth. Remove from the heat and let cool completely.
Puree the cooled syrup with the frozen mango chunks, ice, wine, and rosewater in a food processor until the ice has broken down and the mixture is slushy, about 2 minutes. Transfer the sorbet to an airtight container, cover, and freeze until hard enough to hold its shape, at least 1 hour. (The sorbet can be frozen for up to 2 weeks.)
To serve, spoon into chilled martini glasses and garnish with mint sprigs. Serve frozen.