| • |
5 tbsp. Armagnac Brandy |
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3 cups The Perfect Purée Blood Orange Concentrate, thawed |
| • |
2 cups The Perfect Purée Mango Puree, thawed |
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2 cups sugar |
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6 cups water |
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| Method: |
| 1. |
Combine the sugar and water in a stainless steel pot. Bring up to a boil, remove from heat, cool. |
| 2. |
Stir in the Blood Orange Concentrate, Mango Puree, and Armagnac. |
| 3. |
Pour mixture into a deep hotel or baking pan and put into a freezer. |
| 4. |
Freeze until the edges solidify, about 45 minutes, then stir with a spoon. |
| 5. |
Continue to freeze, stirring every 1/2 hour, until the mixture has a slushy texture. |
| 6. |
Transfer to a storage container with a lid and freeze overnight. |
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