Mandarin Orange Sorbet

Guys, you still remember my Mandarin Orange story? I told you (Mandarin Orange Cake Vegetarian)? Seemingly I am not done and over yet with oranges literally forced on to by my Chinese friends. They can be quite stubborn, don't you think so? You tell them enough, yet, they still insist you must take more than enough oranges from them? I actually wonder. Nevermind to the two or three you receive before and during Chinese New Years, but when they basically load you with more thereafter? I think they are trying to clear their stock or maybe in marketing terms we call it dumping to the third world countries. God! Honestly, I couldn't escape apart from the oranges my other half-half had to bring back up. So, what was the other door to the oranges? This Mandarin Orange Sorbet and I have one more recipe on the line as well later. Mandarin Orange Sorbet? Ohhhh! Refreshing, tangy sweet and such a smooth pleasure to our mouth senses (Mango Kulfi, Eggless Molten Lava Cake & Nescafe Ice Cream).

Ingredients

10 mandarin oranges (okay to use more) 

1 cup (more or less) white or brown sugar (brown sugar a better choice) 

1 tsp zest (from the the same fruits - only from the skin and not the bitter white inner side)  

Method

Peel the skin of the oranges and remove all the white strings. 

Peel each section of the fruit individually, discard the seeds and gently scrape/pull the pulp out.
Keep all the pulp aside. 

Simmer sugar with some water to dilute for a nice consistency and let it cool down. 

Add pulp (keep some aside) and syrup in a blender/processor.

Pulse for a thick fruity purée.

Then pour the puree into a container and freeze.
Later, when almost frozen, gently break and pulse/blend again.
Tip into the same container and freeze again.  

Repeat this process for another 2 times.  

After pulsing for the 3rd time, add the zest and the kept aside pulp.

Stir well and put back sorbet into the freezer.

To serve - scrape and add in a bowl or tall glass.

Garnish with mint leaves (optional).