French Mango Sorbet with Basil

Instructions

1. 1

   In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved to make a simple syrup. Remove from heat and let it cool.

2. 2

   In a blender, combine the mango puree and the cooled simple syrup. Blend until smooth.

3. 3

   Finely chop the fresh basil and add it to the mango mixture. Stir well to combine.

4. 4

   Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until the sorbet is firm.

5. 5

   Transfer the sorbet to an airtight container and freeze for at least 2 hours before serving.

6. 6

   Serve the sorbet in bowls or cones, garnished with additional fresh basil if desired.