Mandarin sorbet
Votes: 1
Time: 45 min.
Complexity: easily
Quantity: 1.5 l.
Complexity: easily
Quantity: 1.5 l.
A refreshing citrus-flavored dessert is perfect for the summer heat. Mandarine Napoleon liqueur can be substituted with, for example, Cointreau—a spirit with a distinct orange flavor and aroma. For an original serving option, spoon the sorbet into the peel of an orange (or mandarin) half and garnish with the zest.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sorbet
- 3 cups tangerine juice (from about 18 tangerines)
- 10 tangerines, grate the zest and finely chop (grate on a fine grater) the pulp
- 3/4 cup fresh lemon juice (from 5–6 lemons)
- Grated zest from 4 lemons
- 1.5 cups syrup, recipe included
- 1/4 tbsp. Mandarine Napoleon liqueur
Syrup
- 2 tbsp. sugar
- 1 cup of water
We recommend
Recipes with similar ingredients: tangerines, lemon, Orange liqueur, sugar
Cooking the dish according to the recipe:
Mandarin sorbet
Mix all ingredients in a bowl.- Strain through a fine sieve into a bowl. Cool.
- Place in ice cream maker and follow manufacturer's directions.
Syrup
Combine sugar and water in a saucepan. Bring to a boil and simmer for 1–2 minutes, or until the liquid becomes clear. Remove from heat.- Cool and store in a covered container in the refrigerator until ready to serve.
Author of the recipe - Wolfgang Puck is a professional chef and food writer.
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