To cap off a week of light Vietnamese recipes, here's a little something for the sweet-toothed. Mandarin sorbet, reprinted from Into the Vietnamese Kitchen makes lovely use of the season's mandarin oranges, adding only water, sugar, and lime juice to produce a refreshing, fat-free dessert.
You could use store-bought juice, notes author Andrea Nguyen, but nothing compares to the real thing. Be sure to strain the fresh-squeezed juice to catch any chewy bits of pith.
Win 'Into the Vietnamese Kitchen'
In addition to excerpting a recipe each day this week, we're giving away five (5) copies of Into the Vietnamese Kitchen. Enter to win here »
Cook the Book: Mandarin Sorbet
About This Recipe
|Yield:||about 4 cups, to serve 8|
- 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
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.
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.