Sufra Dayma:

Mandarine Sorbet

By Moushira Abdel-Malek

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Ingredients:

1 1/2 kg ripe mandarines (peeled, skinned and deseeded)

175 gms castor sugar

2 tbsp lemon juice

1 tsp grated mandarine rind

1 cup water

Method:

Blend the mandarines in an electric blender until smooth. Put the sugar, lemon juice and water in a pan and heat. Stir until sugar is dissolved. Bring to the boil and simmer for a couple of minutes over medium heat. Allow to cool off completely, then stir into the mandarine purée. Turn into a freezerproof container and freeze until ice crystals have formed around the edges; (approx. after one hour). Whisk by an electric mixer, thoroughly, until colour becomes slightly lighter. Return to the container and freeze for at least eight hours. Spoon in scoops into serving dishes and serve immediately.

N.B.: You can substitute mandarines for any other seasonal fruit: apple, peaches, strawberries or grapes, provided net weight would be 500-600 gms.