Mandarin sorbet

Mandarin sorbet

By
From
French Lessons
Makes
600 g
Prep
5 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
200ml Stock syrup
400ml fresh mandarin juice
50g glucose

Method

  1. Stir the syrup into the mandarin juice then whisk in the glucose. Tip into an ice-cream machine and churn according to the manufacturer’s instructions. Transfer to a plastic container and freeze for up to 3 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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