Mandarin Sherbet

Feb 5

Written by:
2/5/2013 11:39 AM  RssIcon



Mandarin Sherbet 

24 ounces mandarin juice (from 3 lbs mandarin oranges; reserve portion of peels for candying) 
12 ounces cream
1 tbsp mandarin zest
1 1/2 cups sugar
1/4 cup corn syrup
1/4 tsp kosher salt
2 tbsp Grand Marnier

Basics: I like a 2:1 mix ratio of juice to cream for this mix. My three pounds of mandarin oranges yielded about 24 ounces of juice; I peeled the mandarin, added the segments to a container to liquefy using a stick blender and drained using a fine mess strainer. It is easiest if you zest the fruit before juicing to obtain the 1 tbsp of zest. Add sugar to taste depending on the sweetness of your fruit; just remember that the mix should taste a bit too sweet because the frozen dessert will tend to lessen the sweetness.

With a mortar and pestle finely grind the zest and diffuse with the 1/4 cup sugar. Add the zest with the remaining ingredients in a mixing bowl and whisk to dissolve the sugar. Tightly cover the bowl with plastic wrap and refrigerate to thoroughly chill and allows sugar to fully dissolve.

Remove the chilled mixture from the refrigerator and whisk before pouring into an ice cream maker. Freeze according to your ice cream maker’s instructions. Place in freezer safe container and freeze for at least four hours or until ready to serve.



Candied Citrus Peel

Julienne citrus peel into 1/4” strips. The amounts of sugar and water will depend on the amount of peel you are working with. I started with two cups each of sugar and water added to the peel in a sauce pan; adjust the liquid and sugar to fully cover the peel. Bring the syrup to a boil and reduce to a low simmer and cover. Simmer the peel for an hour or until peel begin to turn translucent; keep an eye on the simmer and add water if needed to keep the peel covered. Remove from the heat and allow the peel to cool for about 5 minutes. Drain the syrup off the peel by pouring the contents into a fine mesh sieve; allow the peel to drain and cool. While the peel is draining, add about a 1/8” layer of sugar in a sheet pan. Carefully place the strips of cooled peel on top of the sugar in the sheet pan; separate the pieces of peel do that they don’t stick together. Sprinkle a layer of sugar over the arranged peel. I have a 140° dehydrating/drying setting on my oven that I use to dry the candied peel for several hours. Dry the candied peel as desired; chewy or crispy depending on the drying time. If you don’t have a low heat setting on your oven just cycle the heat as needed to keep the oven warm; alternately transfer the peel to a dehydrator after costing with sugar.

Reserve the remaining sugar and ‘leftover’ citrus syrup to sweeten tea or coffee; or store for your next batch of candied peel.

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