The blender, together with the good proportions in the recipe, makes the sorbet smooth and delicious; an ice-cream churn is
not essential.

For the sugar syrup
140g (5 oz) sugar
140ml (1/4 pint) water
For the sorbet
400ml (14 fl oz) Natco canned Alphonse
Mango purée
1 egg white, lightly beaten
1/2 lemon, juiced

Make the sugar syrup first.

For the sugar syrup, place all the ingredients in a pan and bring to the boil, stirring, then cool.

Place all the sorbet ingredients, together with 200ml (7 fl oz) of the sugar syrup, in a blender and whizz until smooth.

Churn and freeze in an ice-cream maker, or place in a shallow container in the freezer and freeze
until set.