Mandarin Sorbet

Preparation info
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By James Viles

Published 2016

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  • 50 g ( oz) mandarin peel
  • 160 ml (


Put the mandarin peel and sorbet base in a pan over low heat and cook for about 1 hour until soft. Leave to cool, strain and then add the mandarin juice.

Transfer to an ice-cream machine and churn until frozen. If you don’t have an ice-cream machine, pour into a shallow freezer container. Freeze until semi-frozen, then whisk very thoroughly. Freeze and whisk again, twice more.