Mango And Hibiscus Sorbet - cooking recipe

Ingredients

1/3 cup hibiscus tea
1/2 cup sugar
4 None mangoes (about 3 3/4 lbs), peeled, pitted and coarsely chopped
2 tbsp lime juice
3 cups prosecco or sparkling white wine

Preparation

Place hibiscus tea and 1 cup boiling water in a small bowl; let stand for 5 mins. Strain liquid into a small saucepan. Add sugar; stir on medium heat until sugar has dissolved. Bring to a boil. Reduce heat to low; simmer, uncovered, for 1 min. Cool.
Process mango and lime juice until smooth; stir in hibiscus tea syrup.
Pour into an ice cream machine. Churn according to manufacturer's instructions. (Alternatively, freeze mixture in a shallow dish until firm. Chop sorbet, then process until smooth. Return to dish. Repeat. Transfer sorbet to loaf pan or small, deep container. Cover; freeze until firm.)
Scoop sorbet into 4 serving glasses. Drizzle with prosecco.