Mandarin Sorbet Recipe | Cook the Book
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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
Ingredients
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3/4 cup sugar
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1 cup water
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2 1/2 cups fresh tangerine, clementine or satsuma juice (from 12 to 14 fruits)
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6 tablespoons fresh lime juice, or as needed
Directions
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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.
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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) | |
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114 | Calories |
0g | Fat |
29g | Carbs |
0g | Protein |
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. |