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.
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 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.
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)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 0g||1%|
|Total Sugars 28g|
|Vitamin C 21mg||103%|
|*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.|