Sorbet vs. Ice Cream
When it comes to frozen treats, sorbet and ice cream often get mixed up, but they couldn’t be more different—and that’s part of the fun! Sorbet is dairy-free, made with fruit, sugar, and water, which makes it refreshingly light and tangy.
In contrast, ice cream is rich, creamy, and full of dairy goodness, thanks to milk, cream, and sometimes eggs. While sorbet feels like a sunny afternoon in a spoon, ice cream is more like a cozy blanket for your taste buds.
Moreover, sorbet usually highlights bright fruit flavors, whereas ice cream plays with everything from chocolate chunks to caramel swirls. So, the next time you’re standing at the freezer aisle, remember: sorbet sings of fruit and freshness, while ice cream whispers indulgence and creaminess.
The complementary flavors in this Mandarin Orange Basil Sorbet are a sweet surprise. Mandarin orange and fresh basil make a great marriage. Who knew? Not me, until now. The sweet, tangy mandarin flavors blend perfectly with the savory, peppery taste of basil. In addition, I added some Mandarin zest to the Mandarin Orange Basil Sorbet for an extra kick. You can easily leave that step out. The recipe yields enough for two small or one medium scoop per person. It does not yield a lot of sorbet. You may want to double the recipe if you are feeding more than four people or like to eat a lot of sorbet.
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.
So, do you like this Mandarin Orange Basil Sorbet? Then also check out some of these other delicious recipes:
TROPICAL PARADISE SORBET
ORANGE PEPPER CREAM CHICKEN
LIME THYME RHUBARB SORBET
