| • | 5 tbsp. Armagnac Brandy |
| • | 3 cups The Perfect Purée Blood Orange Concentrate, thawed |
| • | 2 cups The Perfect Purée Mango Puree, thawed |
| • | 2 cups sugar |
| • | 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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