mandarin ginger sorbet


In the dead of winter, citrus is the sunshine we’ve all been craving. Few things can brighten up a dreary day like a bag of adorable Mandarin Oranges. Packed full of intense flavor and naturally sweet, they are ideally suited to making extraordinary sorbet.

recipe q&a

Best way to juice these little guys?

A handheld lemon press was the most efficient method I found.

Can tangerines be substituted?

You bet! Tangerines would be great.

How many do I need?

It takes about 10-11 small mandarin oranges for this recipe.

Can I substitute dried/ground ginger?

I wouldn’t recommend it. If you don’t have fresh ginger you can omit it, you’ll end up with a lovely Mandarin flavored sorbet.

Sorbet syrup? Why?

It works like magic to create a soft and creamy sorbet texture. The sorbets you find in Italian gelaterias that are intensely flavored and soft (never icy!) – this is that.

Serving suggestions?

This pairs beautifully with chocolate sorbet or chocolate gelato. It’s also great in a glass of Prosecco as a refreshing brunch cocktail.



A super simple recipe for Mandarin Ginger sorbet that is sweet and tart.  A great way to use up fruit that isn’t perfectly ripe.  Sugar boosts the orangy goodness of the mandarins and ginger gives the whole thing a refreshing kick.  

  • Author: MJ


sorbet syrup

  • 300g  water
  • 300g  sugar
  •     9g  tapioca starch
  •   68g  light corn syrup
  • zest of half a mandarin orange
  • fresh ginger 


  • 460g  mandarin orange juice 
  •            sugar syrup (see above) 


sorbet syrup

  1. Cut two small thin rounds of ginger about the width and thickness of a quarter. 
  2. Combine water with the sugar, tapioca starch, corn syrup, ginger and zest in a small saucepan over medium to medium-high heat.   Stir continuously for about 8-11 minutes until the mixture just starts to boil (do not allow it to come to a full boil)  Once the texture of the syrup becomes thicker and viscous (or once it hits 212 degrees if you are using a thermometer)  immediately take it off the heat.
  3. Place it in a container (including the zest and ginger)  Let it cool to room temperature then refrigerate for a minimum of 4 hours to a maximum of 24 hours.  The longer it rests the deeper the flavor. 
  4. Remove  and discard the zest and ginger before using. 


  1. Thoroughly mix the mandarin juice with the sorbet syrup.
  2. Process in your ice cream maker according to the manufacturer’s instructions. The sorbet is finished when it reaches the consistency of soft serve ice cream (about 20-30 minutes in most machines)
  3. Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (2-4 hours minimum)


  • The size of the mandarin zest should be a little over an inch.  Anything bigger will absorb too much of the sorbet syrup and throw off the proportions of the recipe.
  • No need to fuss over the ginger. Slice it and throw it in. Peel it or not – your choice. 
  • For a subtle ginger flavor, remove the ginger after 20 minutes. The longer it sits in the syrup the stronger the flavor. 


    • MJ

      All the recipes make about 1 quart-ish (usually a little more) This recipe does require an ice cream maker (without the ice cream maker the texture won’t be the same – it will end up as a big block of mandarin ginger ice). I do have an entire section of no-churn ice creams that are formulated to make spectacular ice cream without a maker!

  • R

    Great recipe – hadn’t used a tapioca starch before but this made for a great texture, thanks!
    I had some very sweet/high-sugar content mandarins so it only just froze, but kept such a lovely smooth texture and mouthfeel. Would you reduce the sugar next time if you had that problem of it not freezing – or the tapioca?

    • MJ

      I am so glad you enjoyed it, this is one of my favorites. The tapioca in the sorbet syrup help binds the water content which prevents ice crystals from forming and gives it that lovely creamy texture. If you have super ripe sugary fruit I would suggest cutting down the sugar by around 10%-ish. It’s hard formulating fruit sorbets as ‘one-size fits all’ recipes since the sugar content in fruit can vary drastically. The recipes I have on here I’ve formulated for supermarket fruit that the majority of home cooks have access to.

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