Mandarin Sorbet (Kem Trai Quyt)

  • Preparation: 30 mins
  • Cooking: 30 mins
  • Skill level: Medium
  • Servings: 4

Description Mandarin Sorbet (Kem Trái Quýt)

Sweet, loose-skinned and with few seeds,  mandarin oranges are more popular in Vietnam than regular oranges. The small fruits are commonly eaten as a peel-and-eat snack, but may also be juiced and frozen for sorbet. Served alone or with a cookie, this Vietnamese dessert is an elegant conclusion to a meal.
Find the best tangerines, clementines, or satsumas in your area and juice them yourself. Avoid pasteurized juice, which can have an unpleasant cooked flavor.


  • ¾ cup sugar
  • 1 cup water
  • 2 ½ cups fresh tangerine, clementine, or satsuma juice (from 12 to 14 fruits)
  • 6 tablespoons fresh lime juice, or as needed

Method Mandarin Sorbet (Kem Trái Quýt)

1, To make a sugar syrup, whisk together the sugar and water in a small saucepan, place over medium heat, and bring to a boil. Boil for about 30 seconds, or until the sugar dissolves and the mixture is clear. Remove from the heat and let cool completely before using. (This syrup may be made days, or even weeks, in advance and stored in a tightly covered jar in the refrigerator)
2, In a bowl, stir together the sugar syrup, tangerine juice, and 6 tablespoons lime juice. Taste and add more lime juice if needed to create a strong sweet-tart balance. Strain through a fine-mesh sieve positioned over a bowl. Cover with plastic wrap and refrigerate for at least 24 hours to chill well and develop the flavor.
3, Freeze the mixture in an ice-cream maker according to the manufacturer’s directions.

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