Sicilian tangerine sorbet, prepared with 48% of organic Sicilian tangerine.
This is one of the three flavours of our product range made with pure Sicilian citrus fruit juice and strictly linked to the historical Sicilian tradition of sorbet making. They are all prepared with real 100% organic fruit juice from the historic Campisi farm near the beautiful city of Syracuse and whose juice is guaranteed in every moment thanks to the supply chain traceability.
The mandarin (Citrus reticulata) is a fruit tree belonging to the Rutaceae family.
It is one of the three original citrus fruits of the genus Citrus together with cedar and pomelo. Since the theory that all citrus fruits derive from these three species is accepted, tangerine has certainly acquired historical importance, as it is the only sweet fruit among the three original ones.
The tangerine or mandarin name can refer both to the plant and to its fruit. It comes from tropical China, and it is identical to the name given to the ancient imperial political officials (and their language family) as they were dressed in an orange cloak. The cultivation of the fruit arrived in Europe especially in Portugal and Spain, where it began to spread around the fifteenth century.
The tangerine is a shrub slightly higher than two meters, in some varieties up to four meters. The leaves are small and fragrant. The fruit is spheroid, somewhat flattened to the attachment, and it is easily grasped. The pulp is light orange in color, made up of easily divisible segments, very juicy and sweet.
- Name: The recipe of Sicilian Tangerine sorbet
The tangerine sorbet, sweet and fragrant more than the orange one, needs you to arm yourself with "holy" patience because its preparation is not as fast as that with oranges. In fact, to get half a liter of juice, you need to squeeze about 25 mandarins… but it will be worth it!
- 500 ml of tangerine juice
- 370 ml of water
- 250 ml of natural mineral water
- 220 g of sugar
- the grated peel of four tangerines
In a pot pour the water, sugar and grated zest of tangerines and boil for 20 minutes. Strain the syrup while keeping the tangerine peel aside and let it cool.
Add to the sugar syrup, the tangerine juice and the natural mineral water, mix well and pour into a low container, cover and put it into the freezer. When it is partially solidified, whisk it to make it incorporate air and make it softer, add the grated peel that you had kept aside and put back into the freezer until it is completely solidified.
Before serving, leave it at room temperature for a few minutes, add a little orange powder and perhaps with a few drops of liquor cointreau it will become even more "intriguing”.