| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 5 |
lg |
Oranges |
| 1 |
|
6 inch piece rosemary |
| 30 |
g |
Acacia honey; (clear) (1oz) |
| 15 |
g |
Toasted halved almonds; (1/2oz) |
| 900 |
g |
Tangerines; peeled (2lb) |
| 600 |
ml |
Water; (1 pint) |
| 600 |
ml |
Caster sugar; (same volume as the |
|
|
; water) (1 pint) |
| 1 |
|
Lemon; juice of |
INSTRUCTIONS
TANGERINE SORBET
Bring the rosemary, honey and water to boil and simmer for 5-10 minutes
until thickened. Peel the pith from the oranges, slice into rings and
remove the pips.
Remove the rosemary from the syrup then pour the syrup over the oranges.
Chill well. Serve scattered with toasted almonds and some fresh rosemary
leaves or flowers.
To make the sorbet, dissolve the sugar in the water in a pan over a gentle
heat. When dissolved, increase the heat, bring to the boil and simmer to
reduce and thicken the syrup. Cool and chill. Peel and remove the pips from
the tangerines. Puree them in a blender with the lemon juice. Mix together
the fruit puree and the stock syrup, then pass through a fine sieve.
If you have an ice cream maker, pour in the sorbet and churn for 40-45
minutes until light and fluffy. Freeze until set.
Alternatively, freeze in a shallow container until slushy, then remove and
whisk until doubled in volume. Freeze again, and repeat twice more to make
sure that any ice crystals are dispersed and the sorbet is creamy and
light. Serve with the rosemary oranges.
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