Best Mandarin Sorbet Recipes
MANDARIN CHAMPAGNE SORBET
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 quarts
Number Of Ingredients 4
Steps:
- In a large glass measuring cup, stir together champagne, simple syrup, 1 cup water, and liqueur. Refrigerate, covered, until chilled, about 1 hour.
- Pour mixture into an ice-cream maker and freeze according to manufacturer's instructions. Transfer sorbet to a large airtight container; place in freezer at least 2 hours before serving or up to overnight. Serve garnished with orange segments.
MANDARIN SORBET
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
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.
SIMPLE SYRUP FOR MANDARIN CHAMPAGNE SORBET
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 3 1/3 cups
Number Of Ingredients 1
Steps:
- Combine sugar and 2 cups water in a medium saucepan over medium heat, stirring until sugar is dissolved. Remove from heat, and transfer to a medium bowl. Set aside to cool, about 1 1/2 hours.
MANDARIN BANANA COLADA SORBET
A fruity sorbet with whole fruit pieces. Garnish with a paper umbrella.
Provided by Ericka
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 8h10m
Yield 4
Number Of Ingredients 6
Steps:
- Combine mandarin oranges, sugar, pina colada mix, banana, milk, and food coloring in a saucepan. Bring to a gentle boil, stirring until fully combined. Transfer immediately to a small bowl. Cover with plastic wrap and freeze until firm, 8 hours to overnight.
Nutrition Facts : Calories 133.7 calories, Carbohydrate 32.5 g, Cholesterol 1.2 mg, Fat 0.7 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 10.2 mg, Sugar 28.9 g
MANDARIN ORANGE SORBET
Steps:
- 1. In a bowl, add in mandarin orange, sugar, syrup and water. Blend together till pulpy and sugar has dissolved. 2. Chill in refrigerator till cold. 3. Pour into ice cream machine and churn till semi-frozen. 4. Add in egg white and Grand Marnier and chrun for another 5 minutes. 5. Transfer into a container and freeze for at least 4 hours before serving.
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