3-ingredient mango juice sorbet

It seems like the timing of videos like these don't match the expiration dates of the ingredients on hand. I don't remember when I bought this 100% mango juice but I do know I bought it from Trader Joe's(don't bother trying to look for it there- they change the ingredients they sell monthly and that's what I like about them. I just wish I had more time to go there more often.) and it expires in April 2018, so clearly this is not going to be a summer video. 

The first thing that comes to one's mind when it comes to the month of October is not mango or brainfreeze(it's Halloween). 

I only made s sorbet once before and when I looked at this link for inspiration, the recipe said to make simple syrup from scratch. Luckily, you can buy simple syrup at the supermarket(at least where I am)! There's no need to chill the mango juice mixture if you leave the bottle of simple syrup in the fridge for 2-3 hours. Just mix all the ingredients and pour into the ice cream maker! 

It tasted like mango but my dad thought it tasted like pineapples(and no, this is not the first time he's had sorbet despite falsely admitting to that in the video). 

The only bad thing about this sorbet is that it melts quickly so you need to immediately eat it after scooping it!

You will need: 

For the cooking equipment: 

A large bowl
An ice cream maker
An ice cream tub
A large soup spoon

For the sorbet: 

12 oz. simple syrup(which is just sugar dissolved in water), chilled in the fridge for 2-3 hours before hand
3 tbsp. lemon juice
16 oz. 100% mango juice(you can use any mango flavored juice if you can't find the pure kind)

1. Pour the first two ingredients into a large bowl and mix them together. Then add the mango juice and mix everything together again. 
2. Turn your ice cream maker on and pour the mango juice mixture into the bowl of the maker. Let the sorbet churn for 14 minutes(or whatever your ice cream maker manual's instructions say). 
3. Transfer the sorbet into an ice cream tub using a large soup spoon to prevent the sorbet from melting. Put the lid on the tub and place the tub in the freezer overnight. Bon appetit! 

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