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.
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.
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.
9g tapioca starch
68g light corn syrup
zest of half a mandarin orange
460g mandarin orange juice
sugar syrup (see above)
Cut two small thin rounds of ginger about the width and thickness of a quarter.
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.
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.
Remove and discard the zest and ginger before using.
Thoroughly mix the mandarin juice with the sorbet syrup.
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)
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.