Mandarin sorbet

  • 8 Mandarin Oranges
  • Sugar

Zest one of the oranges and add the zest to a small bowl. Juice the oranges and measure the juice.

sorbet dessert

Measure 50g of sugar for every 250ml of juice. For example, if you have 500ml of juice, you should have 100g of sugar. Take a tablespoon of sugar and mix with the zest.

Rub it between your fingers to release more flavour. Add this, the remaining sugar and about one third of the juice to a pot and heat over medium heat until all the sugar has dissolved. Do not let it boil.

Add the dissolved sugar and juice mix to the remaining juice. Stir through and let it cool for a few hours in the refrigerator. Then add to an ice cream machine and churn until done. Transfer to an airtight container and let it set for a few hours in the freezer.


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