With the summer predicted to be a scorcher it’s best to be prepared. It’s time to sift through the recipes, select the winners and be ready to move when the sun finally arrives.
Walking through the fruit and vegetable department of my local supermarket this morning I realised how many different citrus fruits are available. All imported of course, as we can not grow citrus fruits successfully in England due to the lack of sunshine.
It’s time to confess! I do not really know the difference between clementines, satsumas, tangerines and mandarins. Time to do a bit of research and make a contribution to my personal bank of food knowledge.
Basically I now understand that satsumas and tangerines are the same, just called different names in different countries.
The satsumas in our shops might sometimes have a green blemish on the skins, but this does not affect the taste, as they will still be juicy and sweet.
Mandarins on the other hand are difficult to peel, have plenty of seeds and are particularly sour.
Clementines are sometimes mistaken for tangerines, but the clementine has a thinner and easy to peel skin, a sweeter fruit and very few seeds. The skin is a deep orange colour with a smooth glossy look.
I have used my trusted old friend the Thermomix to make this sorbet recipe. The only difficulty about this recipe is understanding the differences between these citrus fruits. The recipe is easy to make and could be prepared well in advance. No reason not to be ready when the sun finally puts his hat on!
Substitute the mandarins for any citrus fruits of you choice; I also like to use blood oranges when they are available. Taste the juice first and add more or less sugar if needed.
- 600g peeled mandarin orange segments
- 50g caster sugar
- 20g glucose
Place the peeled mandarins in the thermomix and blend on speed 10 for 1 minute.
Pass the mandarin juice through a fine sieve. You need 500g of mandarin juice.
In a clean Thermomix bowl grind the sugar on speed 10 for 10 seconds. Add the glucose and mandarin juice to the powdered sugar and blend on speed 8 for 10 seconds.
Pour the mandarin juice into clean ice cube trays and freeze for one day until rock solid.
Place a clean plastic container in the freezer to chill, ready for the sorbet.
Pop the frozen ice cubes into a clean cold thermomix bowl. Insert the spatula and gradually turn the speed to 9 and mix the mandarin cubes for 1 minute. Scrape the sides down and repeat this process until the mandarin cubes are smooth.
Insert the butterfly whisk and whisk the sorbet on speed 4 for 30 seconds.
Scoop the sorbet into the chilled plastic container for later use or serve immediately.
Makes 4 – 6 portions
Food Fanatics Tip
Garnish the scoops of mandarin sorbet with chopped green pistachio nuts and a sprinkling of sumac. I made small cones with banana leaves, it looks fantastic however you can make home made edible cones with a simple tuile biscuit recipe or serve the sorbet as part of an dessert..chocolate tart springs to mind!