A summer delight, a spicy fiery gingery hit against the sweet delicious luscious mango! I whisk up a basic sorbet concoction with mango pulp and a simple lemongrass-infused sugar syrup, set overnight, and then simply toss into a large wine glass, and add a bit of finger ale for fizz. Of course, you have full permission to sub with a chilled prosecco – as I have done countless times! I did not have a popsicle mould, so I used silicon mini cupcake moulds which I must admit, was a lot of fun to pop into the mouth at any odd time! The Recipe Serves Ingredients Mango sorbet: 1 mango, pulped and juiced, strained 2 tbsp lemongrass sugar syrup ginger ale (1/4 can) fresh lemongrass stick Lemongrass Syrup: ¼ cup sugar ½ cup water 10 x 5 cm stalks of fresh lemongrass Instructions Lemongrass Syrup: Place all the ingredients together in the sauce pot and bring to a boil, followed by a simmer, stirring occasionally until you get your sugar syrup consistency Pour the syrup into a glass jar through a sieve and store until ready to use Mix the mango crush with the sugar syrup and stir well Pour into your setting mould and freeze overnight Take them out and place in a wine glass Pour ginger ale on top – just a bit to fill about 1-2 cm at the bottom and stir with fresh lemongrass Top up the ginger ale as needed