Yield: 1 quart
Ingredients:
1 cup sugar
2 ¼ cups water
2 cups Mandarin/Tangerine Concentrate, thawed
Procedure:
1. Heat sugar and water together swirling pan until sugar is dissolved. Cool.
2. Whisk in Mandarin/Tangerine Concentrate. Chill.
3. Make according to ice cream machines instructions
Other Sorbet Recipes:
Blueberry Sorbet Recipe - Chef John Besh Recipe >>
Grapefruit Sorbet Recipe - Chef Ghaya Oliveria Recipe >>
Lemon Sorbet Recipe - Chef Scott Samuel Recipe >>
Mandarin/Tangerine Sorbet Recipe - Chef Susan Walter Recipe >>
Mixed Berry Sorbet Recipe - Chef Yolandé Schoeman Recipe >>
Pineapple Mojito Sorbet - Chef Taiesha Martin Recipe >>
Plum Sake Sorbet Recipe - Chef Jeni Britton Bauer Recipe >>
Raspberry Sorbet Recipe - Chef Jeni Britton Bauer Recipe >>
Melon Sorbet with Roasted Fig, Tupelo Honey, and Sea Salt Recipe - Chef Justin Burdett Recipe >>
Watermelon-Strawberry Sorbet Recipe - Chef John Besh Recipe >>
Recipe Type: AuthenticIngredients:
1 cup sugar
2 ¼ cups water
2 cups Mandarin/Tangerine Concentrate, thawed
Procedure:
1. Heat sugar and water together swirling pan until sugar is dissolved. Cool.
2. Whisk in Mandarin/Tangerine Concentrate. Chill.
3. Make according to ice cream machines instructions
Other Sorbet Recipes:
Blueberry Sorbet Recipe - Chef John Besh Recipe >>
Grapefruit Sorbet Recipe - Chef Ghaya Oliveria Recipe >>
Lemon Sorbet Recipe - Chef Scott Samuel Recipe >>
Mandarin/Tangerine Sorbet Recipe - Chef Susan Walter Recipe >>
Mixed Berry Sorbet Recipe - Chef Yolandé Schoeman Recipe >>
Pineapple Mojito Sorbet - Chef Taiesha Martin Recipe >>
Plum Sake Sorbet Recipe - Chef Jeni Britton Bauer Recipe >>
Raspberry Sorbet Recipe - Chef Jeni Britton Bauer Recipe >>
Melon Sorbet with Roasted Fig, Tupelo Honey, and Sea Salt Recipe - Chef Justin Burdett Recipe >>
Watermelon-Strawberry Sorbet Recipe - Chef John Besh Recipe >>
Recipe Author: Chef Susan Walter
Source: http://www.perfectpuree.com/dmdocuments/mandarin_tangerine.pdf