Ingredients
- 12 sugar lumps
- 1.5 kg mandarins
- 1 lemon
- 125g carton of single cream
- 400 g sugar
Making the most of the fact we're in full mandarin season, here's a light recipe we can offer you.
Step-by-step method:
Rub the sugar lumps on the clean mandarin skins to give them the flavour and colour of the fruit, then dissolve the sugar in a glass of warm water.
Squeeze the juice of the mandarins and mix with the lemon juice and the sugar water.
Add the 400g sugar and the single cream and mix in a food processor.
Pour the mix into a mould lined with plastic film and cool in the fridge for half an hour.
Remove and stir.
Return to the fridge for an hour then stir again and freeze.
Ingredients
- 12 sugar lumps
- 1.5 kg mandarins
- 1 lemon
- 125g carton of single cream
- 400 g sugar