Mandarin sherbet

Mandarin sherbet

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

Before the internet, kids had fireworks night, a long walk home from school and sherbet. The liquorice straw in the sherbet gave out with the first suck but continued to give good service as a dipping stick. It wasn’t a sharing thing. We also had Wizz Fizz with tiny plastic spoons and a little plastic ring that would only fit a monkey.

This version can be given an AO rating by simply using the skin of a grapefruit instead. Kids and the dull of mind do not like bitter. Amazing with chocolate or vanilla ice cream.

Ingredients

Quantity Ingredient
4 mandarins
95g icing sugar
3g citric acid
3g tartaric acid

Method

  1. Peel the mandarins and reserve the flesh for another use. Put the peel on a baking tray and cook overnight in a 55–60°C oven to dry and crisp.
  2. Put the dry mandarin peel in a spice grinder and blend to a very fine powder. Add it to the remaining ingredients in a bowl and combine. Pass the mixture through a fine sieve. Store in an airtight container.

Note

  • Add 3 g bicarbonate of soda for fizz and serve with a frozen citrus curd to match.
Tags:
best
kitchen
basics
mark
best
pei modern
marque
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