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Mangosteen-Chile Sorbet
By Chef Tom Fraker


1 cup Mangosteens segmented
1 whole Serrano Pepper minced
2 cups Simple Syrup*


In a bowl, combine all of the ingredients until mixed well. Place in an ice cream maker and freeze according to the manufacturers instructions.

Makes about 3 cups of sorbet.

*Equal parts water and sugar, boiled together and then cooled.


I call this my fire and ice recipe. You get the heat of the pepper and the sweet coolness of the mangosteen.