recipe for Miyagawa Sorbet has been reproduced courtesy
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You won't find a candlemaker but all in one place you
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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
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.
for Miyagawa Sorbet
600g peeled miyagawa segments
50g caster sugar
to make Miyagawa Sorbet
the peeled miyagawa in the blender on maximum speed
for 1 minute.
the juice through a fine sieve. You will need 500g
a clean blender grind the sugar on high speed for
the glucose and miyagawa juice to the powdered sugar
and blend on medium/high speed for 10 seconds.
the juice into clean ice cube trays and freeze for
one day until rock solid.
a clean plastic container in the freezer to chill,
ready for the sorbet.
the frozen ice cubes into a clean cold blender.
the cubes, gradually turning the speed to high and
blend at this speed for 1 minute.
the sides down and repeat this process until the miyagawa
cubes are smooth.
4 6 portions
with permission of Natoora