Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Miyagawa Sorbet

natooraThis recipe for Miyagawa Sorbet has been reproduced courtesy of Natoora - www.natoora.co.uk

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting www.natoora.co.uk and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more - www.natoora.co.uk

Miyagawa SorbetThe refreshing flavour of miyagawa makes the perfect palette cleanser. Try this sorbet at the end of a rich meal. You can replace the miyagawa with clementines or mandarins too.

Miyagawa is a cross between a clementine and a grapefruit; extremely tasty and quite tart, it has no pips and a very thin, leathery skin which makes it easy to peel. Its refreshing taste makes it perfect for an end of the meal treat and also makes amazing sorbets.

Ingredients for Miyagawa Sorbet

600g peeled miyagawa segments
50g caster sugar
20g glucose

How to make Miyagawa Sorbet

  • Place the peeled miyagawa in the blender on maximum speed for 1 minute.
  • Pass the juice through a fine sieve. You will need 500g of juice.
  • In a clean blender grind the sugar on high speed for 10 seconds.
  • Add the glucose and miyagawa juice to the powdered sugar and blend on medium/high speed for 10 seconds.
  • Pour the juice into clean ice cube trays and freeze for one day until rock solid.
  • Place a clean plastic container in the freezer to chill, ready for the sorbet.
  • Pop the frozen ice cubes into a clean cold blender.
  • Crush the cubes, gradually turning the speed to high and blend at this speed for 1 minute.
  • Scrape the sides down and repeat this process until the miyagawa cubes are smooth.

Makes 4 – 6 portions

Bookmark and Share

natoora

Published with permission of Natoora

EMAIL US