Mandarin Sorbet

• 50 g (1¾ oz) mandarin peel
• 160 ml (5¼

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.