Mango-Basil Sorbet Recipe

Make the basil syrup: Bring sugar and ½ cup water in a saucepot to a boil over medium heat; do not stir. Turn off heat and add basil leaves. Allow to cool then strain. Reserve the basil leaves and set syrup aside

Purée mangoes, basil syrup, calamansi juice, zest, and salt in a blender. Adjust sweetness with basil syrup to taste. (Note that sweetness will mellow once sorbet is frozen.) 

Mix in basil leaves and liqueur, if using.

Pour into a freezer-friendly container and freeze until solid, about 4 hours. Break it up with a spoon and purée in a blender until very smooth. Freeze again until ready to serve. Scoop sorbet into ice cream cups.