- 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)
- 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.