Best Mandarin Orange Sorbet Recipes

ORANGE SORBET

Orange Sorbet image

Add a splash of color to the dinner table with this orange sorbet. The refreshing orange flavor of this frozen delight would be great as a dessert or a palate cleanser between courses. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 1-1/4 quarts.

Number Of Ingredients 6

Ingredients

1 cup sugar
1 cup water
12 orange peel strips (1 to 3 inches)
3 cups orange juice
3 tablespoons lemon juice
2 tablespoons orange liqueur or vodka

Steps:

In a small saucepan, bring the sugar, water and orange peel to a boil. Cook and stir until sugar is dissolved; discard orange peel. Set aside to cool., In a large bowl, combine the orange juice, lemon juice, orange liqueur and reserved sugar mixture. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 8 hours or overnight.

Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 0 protein.

MANDARIN SORBET

Mandarin Sorbet image

Sweet, loose-skinned, and with few seeds mandarin oranges are more popular in Vietnam than regular oranges. The small fruits are commonly eaten as a peel-and-eat snack, but may they also be juiced and frozen for sorbet. Served alone or with a cookie, the sorbet is an elegant conclusion to a meal. Find the best tangerines, clementines, or satsumas in your area and juice them yourself. Avoid pasteurized juice, which can have an unpleasant cooked flavor.

Yield makes a scant 4 cups, to serve 6 to 8

Number Of Ingredients 4

Ingredients

3/4 cup sugar
1 cup water
2 1/2 cups fresh tangerine, clementine, or satsuma juice (from 12 to 14 fruits)
6 tablespoons fresh lime juice, or as needed

Steps:

To make a sugar syrup, whisk together the sugar and water in a small saucepan, place over medium heat, and bring to a boil. Boil for about 30 seconds, or until the sugar dissolves and the mixture is clear. Remove from the heat and let cool completely before using. (This syrup may be made days, or even weeks, in advance and stored in a tightly covered jar in the refrigerator.)
In a bowl, stir together the sugar syrup, tangerine juice, and 6 tablespoons lime juice. Taste and add more lime juice if needed to create a strong sweet-tart balance. Strain through a fine-mesh sieve positioned over a bowl. Cover with plastic wrap and refrigerate for at least 24 hours to chill well and develop the flavor.
Freeze the mixture in an ice-cream maker according to the manufacturer's directions.
Prepare the base a day or two in advance of churning and let it chill and develop flavor in the refrigerator.
Churn the sorbet or ice cream at least 2 hours before serving, pack tightly into a container to prevent crystallization, and place in the freezer to firm up and smooth.
Let the sorbet or ice cream stand at room temperature for about 15 minutes to soften before serving.
The flavor of a sorbet or ice cream fades after 3 or 4 days. To revive it, thaw it until it is once again a liquid, make any flavor adjustments, and refreeze in an ice-cream maker.