Mandarin Sorbet Recipe | Cook the Book

scoop of mandarin sorbet

Stock: vikif / Getty Images

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

Rate & Comment

Ingredients

  • 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

Directions

  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
Show Full Nutrition Label Hide Full Nutrition Label
×
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.)