When it comes to citrus, nartjies and their orange relatives (ahem clementines and mandarins) are at the bottom of my list of favorites. This sorbet however has moved them up the list. It’s made with just one ingredient – Clemengolds, specifically the teeny and shweet baby mandarins from Woolies. They have no seeds (important for this ‘recipe’) and are deliciously sweet (they are not however SO easy to peel). When frozen and then blended, they turn into a bright, sweet and creamy fruit sorbet.
Ready to make this fruit sorbet?
You’ll need one tub of Clemengold Baby Mandarins, a lined sheet pan, and a food processor.
1 Ingredient Fruit Sorbet
- food processor
- 1 tub (750g) Clemengold Baby Mandarins
- Peel the mandarins and separate each segment. Lay the segments in a single layer on a lined sheet pan. Freeze until completely frozen (6-12 hours).
- Once frozen, add the segments to a food processor and blend until completely smooth and creamy, about 5-8 minutes. You’ll need to stop and scrape the sides a few times.
- Store in a freezer proof container. It’s creamiest when just blended making it the ideal time to eat.