My friend Ngan gave me this rose, so delicate and perfect, a new variety called 'Avalanche Suisse'. So lovely in this Leonardo glass it makes me happy looking at it.
We spent the afternoon cooking and eating, making sorbet, chatting and watching half of the four episode British drama Serial North and South (how I love these BBC period films!). Her husband Jozef joined us in the late afternoon and we had dinner on the balcony late into the night.
It was a good good day.
450 grams mango flesh
3/4 cups water
3/4 cups sugar
1 Tablespoon muscat
1.5 Tablespoon lime juice
1. Make the syrup ahead of time by boiling sugar and water. Let boil for one minute and chill thoroughly.
2. Blend mango with the syrup, muscat and lime juice. Put the mixture in the fridge until thoroughly chilled.
3. Freeze the mixture in the ice cream maker.