Frosted Christmas Tangerines
This clean, tingly fresh-tasting ice tastes like superior iced lolly. It can also be filled into ice-pop moulds, which halves the work! Clementines, mandarins or satsumas are also great in this recipe.
COOKING TIME
12
MINUTES
Ingredients
20-24 tangerines
juice of ½ lemon
icing sugar (optional)
For the Syrup
225g sugar
150ml water
juice of ¼ lemon
Decoration
fresh bay leaves or holly
Method
First make the syrup. Put the sugar, water and lemon juice into a saucepan over a low heat, stir until the sugar dissolves. Bring to the boil, and boil for 2-3 minutes, cool.
Grate the zest finely from 10 of the tangerines, cut in half and squeeze the juice. Cut the remaining tangerines so that they each have a lid. Scoop the sections out of the ‘shell’ with a small spoon and then press them through a nylon sieve, (alternatively, you could liquidise the pulp and then strain). You should end up with 700ml juice approx. Add the finely grated zest, the freshly squeezed lemon juice and the syrup to taste. Taste and add icing sugar or extra lemon juice if more sweetness or sharpness is required. It should taste sweeter than you would like it to be because it will lose some of its sweetness when it freezes.
Freeze until firm in one of the suggested ways.
Make the sorbet in one of the following ways.
1. Pour into the drum of an ice-cream maker or sorbetière and freeze for 20-25 minutes. Scoop out and serve immediately or store in a covered bowl in the freezer until needed.
2. Pour the juice into a stainless steel or plastic container and put into the freezer. After 4-5 hours, when the sorbet is semi-frozen, remove from the freezer and whisk until smooth, then return to the freezer. Whisk again when almost frozen and fold in 1 stiffly beaten egg white. Keep in the freezer until needed.
3. If you have a food processor, simply freeze the sorbet completely in a stainless steel or plastic bowl, then break into large pieces and whizz up in the food processor for a few seconds. Add 1 lightly beaten egg white, whizz again for another few seconds, then return to the bowl and freeze again until needed.
Meanwhile, chill the tangerine shells in the fridge or freezer and fill the chilled shells with scoops of the frozen sorbet. We sit them in muffin trays so they don’t wobble around. Replace the lids and store in the freezer. Cover with cling film if not serving on the same day.
To Serve
Serve on a white plate decorated with fresh bay leaves or holly.
Note
Sorbetières or ice-cream makers can be very expensive, but we find that the kind that can be put in the freezer the night before work surprisingly well.
