Wednesday, August 12, 2009

Mandarin Orange Sherbet

Made without eggs or cream, this is a really nice, light treat to take advantage of the lovely Australian oranges in stores now. I like the Australian citrus-it tastes like our citrus did twenty-five years ago before they hybrided all the flavour out of the varieties. Can't beat the texture either-nary a bad one in the bag.

You Will Need:

1 1/2 cups of Mandarin orange juice
1/2 cup granulated sugar
1 1/2 cups whole milk
1 teaspoon vanilla extract

In a saucepan, whisk together the juice and sugar over medium heat until sugar dissolves. Remove from heat, and chill until quite cold. Mix extract with milk and then whisk into the juice/sugar mixture. Process in an ice cream maker.

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