I admit I struggled a bit with this recipe. The most of which was I made the base before I realized both sets of the ice cream making attachments for my kitchen aid mixer were back in the city and I was in the country.
I almost gave up and converted the mixture to a granita. My husband eventually showed up to the rescue from the city with the proper attachments and all was put to right here in blogland.
Mandarin orange and fresh basil make a great marriage. Who knew? Not me, until now. The citrusy, tangy mandarine flavors blends perfectly with the sweet savory taste of basil. I added some mandarin zest to the sorbet for an extra kick. You can easily leave that step out.
The recipe yields enough for two small or one medium scoops per person. It does not yield a lot of sorbet. You may want to double the recipe if you are feeding more than four people or like to eat a lot of sorbet.
Beware that this this sorbet contains an uncooked egg white. The purpose of which is to achieve a creamier texture. However, if you are squeamish about or worried about contracting salmonella, this recipe is not for you.
Prep Time: 15 minutes
Cook time: 20 minutes
Yield: 4 servingsIngredients:
- 2 lbs mandarin oranges
- 3/4 cup white granulated sugar
- 1/2 cup fresh sweet basil leaves, plus a few more for garnish
- 3 tablespoons freshly squeezed lemon juice
- 1 egg white
- 1/4 teaspoon salt
- 1 tablespoon powdered sugar
- Zest two of the mandarin oranges.
- Peel all the mandarin oranges, pull them apart and place in a pot along with the zest with the sugar over medium high heat. Stir to coat.
- When the sugar has dissolved, Use a wooden spoon to mash the mandarin pieces. Lower the heat and simmer for 20-25 minutes. Periodically continue to mash the mandarin pieces
- Strain the mixture into a bowl, discard the solids and Stir in the lemon juice.
- Chop the basil into small pieces. Add the basil to the mixture and let cool.
- Beat the egg white together with the salt. When the mixture turns foamy, add the zest (reserving some for garnish, if desired), powdered sugar and beat until stiff peaks form.
- Fold the sugared egg whites into the cooled mandarin mixture.
- Scrape the liquid into your ice cream maker and process according to the manufacturers instructions.
- Serve immediately or transfer to a freezer proof container and store in the freezer until ready to serve.
- Garnish with the zest and fresh basil leaves.
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