mandarin sorbet

Makes about ¾ of a litre We mercilessly pick mandarins from trees where anyone will let us, but, even if you have to buy them they grow so bountifully in our local climate they are never expensive and best of all they are so easy to peel. We dry the skin and store it in vac bags with silica gel sachets and process the mandarin segments through our juicer….the pulp goes to compost. The juice is strained through a coarse strainer, vacced and frozen in 600g packs which suits most of our recipes. The great thing about fruit sorbets you can freeze the fruit puree/juice in the right weight for your recipes and save them to use in other seasons…like the raspberry season [pictured above]. 600g strained mandarin juice 100g glucose powder 100g filtered water Mix everything together and ensure that the glucose is dissolved…chill and churn. Sorbets are always best churned and used on the same day. We even hold the sorbet in the churn during service or the dinner.

Domestic juicers

…my Breville had literally juiced tons of fruit, often in a commercial situation when opening new restaurants and was still working perfectly. I bought a new juicer, purported to also do nut milks. My kitchen and storage area is tiny, and unfortunately, before fully exploring the other brand I gave my Breville away and have regretted it ever since.