Did you know that the July temperature in Colorado can drops about 35 degrees at night? It was 94 today, and it will get down to 59 tonight! Since we don’t have air conditioning I have to put the girls to bed in only their underwear with the fan on high. Next, when I go to bed, several hours later, I put a t-shirt on them. Then when I get up during the night, or early in the morning I sometimes need to turn off  their fan. They have, on two occasions now, gone to bed sweating and woken up freezing -Crazy! I’m just hoping these upper 90’s days are over soon. Thankfully we are going up to Rocky Mountain National Park tomorrow, where it will be cooler, for a Roots & Shoots club meeting.
Tonight though, in the heat, we made Zoe, Ashley, and Andy’s favorite frozen dessert, hands down, and it couldn’t be simpler to make. I myself still prefer our Cherry Cordial Ice Cream from my Dairy-Free Ice cream book, but this one is a close second 🙂

Mango Lemon Sorbet

Ingredients
3 cups frozen mango
1½ cups sparkling water
¼ cup lemon juice
¼ cup honey

Directions
Puree all of the ingredients in the blender until completely smooth.
2 Pour into the ice cream machine, per manufacturers instructions.
3 Eat right away or freeze in a 6-cup rectangular glass dish with a lid.
4 Thaw frozen ice cream on the counter