Mandarin Sorbet Recipe | Cook the Book

scoop of mandarin sorbet

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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.

Recipe Facts

Cook: 10 mins
Chilling Time: 24 hrs
Total: 24 hrs 10 mins
Serves: 8 servings

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  • 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


  1. To make a sugar syrup, whisk together sugar and water in a small saucepan, place over medium heat, and bring to a boil. Boil for about 30 seconds, or until sugar dissolves and mixture is clear. Remove from heat and let cool completely before using.

  2. In a bowl, stir together 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.

Nutrition Facts (per serving)
114 Calories
0g Fat
29g Carbs
0g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 114
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 29g 11%
Dietary Fiber 0g 1%
Total Sugars 28g
Protein 0g
Vitamin C 21mg 103%
Calcium 17mg 1%
Iron 0mg 1%
Potassium 152mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)