Ingredients with Measurements:
- 2 cups of fresh Kobayashi mikan juice
- 1 cup of water
- 1 cup of granulated sugar
- 1 tablespoon of lemon juice
Special Equipment Needed:
- Ice cream maker
- Fine mesh strainer
Step-by-Step Instructions:
1. In a small saucepan, combine water and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely.
2. Remove the saucepan from heat and let the syrup cool to room temperature.
3. In a large bowl, combine the cooled syrup, mikan juice, and lemon juice. Mix well.
4. Strain the mixture through a fine mesh strainer to remove any pulp or seeds.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Freezing time: 2 hours
Temperature:
Room temperature for the syrup, and freezing temperature for the sorbet.
Serving size:
Makes about 4 cups of sorbet.
Nutritional information:
Calories: 170
Fat: 0g
Carbohydrates: 44g
Protein: 0g
Sodium: 0mg
Fiber: 0g
Sugar: 42g
Substitutions for ingredients:
- Any other type of citrus juice can be used instead of mikan juice.
- Honey or agave syrup can be used instead of granulated sugar.
Variations:
- Add some chopped fresh mint leaves to the mixture before churning for a refreshing twist.
- Use the sorbet as a base for a cocktail by adding a splash of vodka or gin and some sparkling water.
Tips and Tricks:
- Make sure the syrup is completely cooled before mixing it with the mikan juice to prevent the sorbet from melting too quickly.
- For a smoother sorbet, strain the mixture twice through a fine mesh strainer.
- To prevent ice crystals from forming, stir the sorbet every 30 minutes while it's freezing.
Storage Instructions:
Store the sorbet in an airtight container in the freezer for up to 1 week.
Reheating Instructions:
No reheating necessary.
Presentation Ideas:
Serve the sorbet in chilled glasses or bowls, garnished with a slice of mikan or a sprig of mint.
Garnishes:
- Fresh mint leaves
- Slices of mikan
- Whipped cream
Pairings:
- A glass of sparkling wine or champagne
- A slice of pound cake or angel food cake
Suggested Side Dishes:
No side dishes necessary.
Troubleshooting Advice:
- If the sorbet is too hard, let it sit at room temperature for a few minutes before scooping.
- If the sorbet is too soft, freeze it for a longer period of time.
Food Safety Advice:
- Make sure to wash the mikan thoroughly before juicing.
- Store the sorbet in the freezer at a safe temperature to prevent bacteria growth.
Food History:
Kobayashi mikan is a type of mandarin orange that is grown in Japan. It is known for its sweet and juicy flavor, and is often used in desserts and drinks.
Flavor Profiles:
The sorbet has a sweet and tangy flavor, with a refreshing citrus taste.
Serving Suggestions:
Serve the sorbet as a light and refreshing dessert after a meal.
Related Categories
Cooking Method: N/A
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Region: Japanese
Taste: Citrusy, Refreshing, Sweet, Tangy