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     KQ Mandarin Orange Sorbet

 



Above: Mandarin Orange Sorbet makes for a light, refreshing dessert or a between-course palate cleanser.

NOTE: This recipe requires ice cream attachments for a stand mixer.  Ice cream mixing bowl should be frozen for 24 hours
before use.  Please read and follow the manufacturer instructions for your mixer and attachments.

 

 

Ingredients
1 cup granulated white sugar
1 cup water
3 cups fresh squeezed mandarin orange juice*
    *(about 8 mandarin oranges)
1 tablespoon vodka (optional)**

**Making this recipe without alcohol will result in a firmer
frozen product.  Adding vodka will allow sorbet to retain
a softer, more slushy consistency.  As an option, alcohol
can be left out of the recipe and a liqueur such as triple
sec can be poured over the sorbet when served.



Utensils and Supplies
2 cup capacity glass measuring cup
4 cup capacity glass measuring cup

1 cup capacity measuring cup
whisk
plastic cling wrap
juicer machine
small mesh strainer
chef knife
cutting board
wooden spoon
rubber spatula
stand mixer with ice cream maker attachments
covered container (for storage)


Above: This easy sorbet recipe has only three ingredients, (a fourth ingredient, vodka, is optional).


Above: Pour 1 water into a glass measuring cup.  Warm water in the microwave oven, but do not boil.


Above: Add 1 cup sugar to warm water.



Above: Whisk until sugar is completely dissolved.



Above: Cover the simple syrup with plastic cling wrap and set aside to cool to room temperature.



Above: Set up a juicer machine.



Above: Cut mandarin oranges in half.


Juice the orange halves and strain out the pulp.


Above: You'll need about 3 cups of juice.


Above: Cover juice with plastic cling wrap.  Place juice and simple syrup in the refrigerator for several hours.


Above: Once the juice and simple syrup are very cold, prepare your stand mixer.

 

 



Place frozen ice cream mixing bowl in stand mixer and secure.  Attach the dasher as per manufacturer instructions.



Remove the juice and simple syrup from the refrigerator.



Above: Add 1 cup of the simple syrup to the 3 cups of mandarin orange juice.  If you want to add vodka, do so now.


Stir simple syrup and juice together.


Start the mixer on the lowest setting and carefully pour mixture into mixing bowl while dasher churns.


Allow mixture to continue to blend for about 15 minutes.  The sorbet is ready when it has reached an icy, slushy consistency.


Scrape ice sorbet from dasher after removing from mixing bowl.



A rubber spatula works well for scraping sorbet from attachments and mixing bowl.



Place sorbet in a plastic covered container in the freezer for at least 3 hours.


This sorbet is great by itself, or you can drizzle over some orange flavored liqueur to give the sorbet a little kick.

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KQ MANDARIN ORANGE SORBET

NOTE: This recipe requires ice cream attachments for a stand mixer.  Ice cream mixing bowl should be frozen for 24 hours
before use.  Please read and follow the manufacturer instructions for your mixer and attachments.

Ingredients
1 cup granulated white sugar
1 cup water
3 cups fresh squeezed mandarin orange juice*
    *(about 8 mandarin oranges)
1 tablespoon vodka (optional)**

**Making this recipe without alcohol will result in a firmer
frozen product.  Adding vodka will allow sorbet to retain
a softer, more slushy consistency.  As an option, alcohol
can be left out of the recipe and a liqueur such as triple
sec can be poured over the sorbet when served.


Utensils and Supplies
2 cup capacity glass measuring cup
4 cup capacity glass measuring cup
1 cup capacity measuring cup
whisk
plastic cling wrap
juicer machine
small mesh strainer
chef knife
cutting board
wooden spoon
rubber spatula
stand mixer with ice cream maker attachments
covered container (for storage)

Mandarin Orange Sorbet makes for a light, refreshing dessert or a between-course palate cleanser.  Pour 1 water into
a glass measuring cup.  Warm water in the microwave oven, but do not boil.  Add 1 cup sugar to warm water.  Whisk
until sugar is completely dissolved.  Cover the simple syrup with plastic cling wrap and set aside to cool to room
temperature.  Set up a juicer machine.  Cut mandarin oranges in half.  Juice the orange halves and strain out the pulp.
You'll need about 3 cups of juice.  Cover juice with plastic cling wrap.  Place juice and simple syrup in the refrigerator
for several hours.  Once the juice and simple syrup are very cold, prepare your stand mixer.  Place frozen ice cream
mixing bowl in stand mixer and secure.  Attach the dasher as per manufacturer instructions.  Remove the juice and
simple syrup from the refrigerator.  Add 1 cup of the simple syrup to the 3 cups of mandarin orange juice.  If you want
to add vodka, do so now.  Stir simple syrup and juice together.  Start the mixer on the lowest setting and carefully
pour mixture into mixing bowl while dasher churns.  Allow mixture to continue to blend for about 15 minutes.  The
sorbet is ready when it has reached an icy, slushy consistency.  Scrape ice sorbet from dasher after removing from
mixing bowl.  A rubber spatula works well for scraping sorbet from attachments and mixing bowl.  Place sorbet in
a plastic covered container in the freezer for at least 3 hours.  This sorbet is great by itself, or you can drizzle over
some orange flavored liqueur to give the sorbet a little kick.


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