Mandarin Sorbet

Preparation info
    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

  • About


Ingredients Grams
Water 555


  1. In a medium-sized saucepan, cook the water, half the sugar and trimoline to 45C (113F).
  2. In a small-sized bowl, make a dry mix of the second half of sugar, the glucose powder and sorbet stabilizer and add to the hot mixture.
  3. While stirring, heat the mixture to 85C (185F). Strain with a fine sieve into a medium-sized bowl.
  4. Coo