Tito’s Orange Mango Ginger Sorbet from Nadia Tamby
Spring has arrived, and it has us on the hunt for refreshing treats & cocktails meant to be enjoyed outside. When we ran across Nadia Tamby’s orange mango ginger sorbet with Tito’s Handmade Vodka on Instagram we knew we had to share! Nadia frequently uses some kind of spirit in her sorbets because it makes the texture unbelievably smooth, but Tito’s Handmade Vodka is her go-to spirit because it pairs with every possible flavor.
Tito’s Orange Mango Ginger Sorbet
- 1 quart of freshly squeezed orange mango juice (alternatively, you could use a store brought brand in a pinch)
- 1/2 cup of local raw honey
- 1/2 cup of Tito’s Handmade Vodka
- 1 inch of fresh ginger root, scrubbed clean
- Local bee pollen (optional, for topping)
- Blender or food processor
- Fine mesh sieve
- Sorbet / ice cream maker
- Juicer (optional, if making orange mango juice from scratch)
- Roughly chop the ginger root (you can leave the skin on), then blend with a cup or more of the orange mango juice until completely puréed.
- Using your sieve, strain the ginger purée/juice into a pitcher/ bowl and discard/compost the ginger pulp. Do not skip this step or you will end up chewing on ginger fibers & peel.
- Stir in the remaining orange mango juice, honey, and Tito’s Handmade Vodka until honey is dissolved.
- Taste the mixture and pour into your ice cream maker! It should only take about 20-30 minutes to freeze. Adjust as needed to your taste but try not to add too much vodka to the mixture before freezing – it helps keep it smooth and keeps it from freezing too hard – but if you add too much, it may not freeze!
- The finished sorbet can be served as a snack or as a cocktail! Nadia served it in a bowl with a sprinkle if bee pollen (pictured). You can always serve it in a chilled glass and top it with an extra shot of Tito’s, or put a scoop in a champagne flute, add a half a shot of Tito’s and top it with your favorite champagne, prosecco, or cava. Enjoy!