Mandarin Sorbet- delicious served with a vanilla pannacotta
May 14, 2012
delicious served with a vanilla pannacotta
juice of 2 lemons
200g castor sugar
1 sprig of lemon verbena
1. Peel the mandarins and remove as much of the pith as possible. Whiz the mandarins with lemon juice in a food processor to a smooth puree. (Use clementines if mandarins are not available.)
2. Meanwhile, dissolve the sugar in the water in a heavy-based saucepan over a low heat. Once sugar is dissolved, increase the heat to medium and boil for 5 minutes. Set aside to cool.
3. Transfer the mandarin puree into a large jug and mix the cooled syrup, pass the mixture through a sieve rubbing it through with the back of a large spoon.
4. Churn the mixture in an ice cream machine until almost solid, and store in the freezer until needed.