Mandarin Orange Basil Sorbet
Ingredients
- 2 lbs mandarin oranges
- 3/4 cup white granulated sugar
- 1/2 cup fresh sweet basil leaves plus a few more for garnish
- 3 tablespoons freshly squeezed lemon juice
- 1 egg white
- 1/4 teaspoon salt
- 1 tablespoon powdered sugar
Instructions
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Zest two of the mandarin oranges.
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Peel all the mandarin oranges, pull them apart and place in a pot along with the zest with the sugar over medium high heat. Stir to coat.
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When the sugar has dissolved, Use a wooden spoon to mash the mandarin pieces. Lower the heat and simmer for 20-25 minutes. Periodically continue to mash the mandarin pieces
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Strain the mixture into a bowl, discard the solids and Stir in the lemon juice.
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Chop the basil into small pieces. Add the basil to the mixture and let cool.
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Beat the egg white together with the salt. When the mixture turns foamy, add the zest (reserving some for garnish, if desired), powdered sugar and beat until stiff peaks form.
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Fold the sugared egg whites into the cooled mandarin mixture.
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Scrape the liquid into your ice cream maker and process according to the manufacturers instructions.
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Serve immediately or transfer to a freezer proof container and store in the freezer until ready to serve.
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Garnish with the zest and fresh basil leaves.
