A refreshing dessert with citrus flavor will come in handy as never before during the summer heat. Mandarine Napoleon liquor can be replaced, for example, “Cointreau” – an alcoholic drink with a pronounced taste and the smell of orange fruits. As an option for the original filing: sorbet put in a peel of halves of an orange (mandarin) and decorate zest.
The author of the recipe is Wolfgang Pak, a professional chef, culinary writer
Time:45 minutes Difficulty: easy. Quantity: one .5 l. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Sorbet
- 3 tbsp. tangerine juice (from about 18 tangerines)
- 10 tangerines, grate the zest and chop finely (grate on fine grater) pulp
- 3/4 Art. fresh lemon juice (from 5-6 lemons)
- Grated zest with 4 lemons
- 1.5 tbsp. syrup recipe attached
- 1/4 Art. Mandarine Napoleon Liquor
Syrup
- 2 tbsp. Sahara
- 1 tbsp. water
Recipes with similar ingredients: tangerines, lemon, orange liquor, sugar
Recipe preparation:
-
Tangerine sorbet
In a bowl, mix all the ingredients.
- Strain through a fine sieve into a bowl. Chill.
- Place in the ice cream maker and follow the manufacturer’s directions.
-
Syrup
Combine sugar and water in a saucepan. Bring to a boil and cook in for 1-2 minutes or until the liquid becomes clear. Take off fire.
- Refrigerate and store in a closed container in the refrigerator until the moment of filing.
