MAKES ABOUT 6 CUPS
READY IN 5h 30’ (5h resting time)
INGREDIENTS
About 20-25 tangerines
1 cup sugar
1 egg white
STEP 1: SQUEEZE THE TANGERINES
Squeeze the tangerines by hand or using a plain juicer to coax all the juice out.
STEP 2: BOIL WATER AND JUICE
In a small saucepan, combine the water and sugar and boil until the sugar dissolves (about 10 minutes). Then remove from heat and allow to cool.
STEP 3: WHISK THE EGG WHITE
In a bowl, whisk the egg white until stuff.
STEP 4: COMBINE THE INGREDIENTS AND FREEZE
Add the juice previously prepared to the egg white and mix well. Transfer it into an ice cream bowl and put it in the freezer for 1 hour.
STEP 5: BLEND AND FREEZE AGAIN
Remove the bowl from the freezer and mix the sorbet with an immersion blender, then put the bowl again in the freezer.
Repeat this action4/5 times and the sorbet is ready!
A PIECE OF ADVICE: If you don’t have time for step 5, freeze the sorbet all night long and remove it from the freezer one hour before serving: so crush it into blocks with a knife, and mix with the immersion blender!
Store in the freezer!
#getbready & enjoy your meal
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