Low-carb fruity mandarin sorbet
Tangerine sorbet in a low-carb version - doesn't that sound like the perfect refreshment for winter? Especially at Christmas time, when things are often sweet and high in calories, a light dessert like this is a welcome change. And best of all, it's not only sugar-free, but also vegan!
With just a few ingredients, you can conjure up a fruity sorbet that is not only delicious, but also totally uncomplicated. The sweet taste of mandarins and the light consistency make it simply irresistible.
Whether as a dessert after a festive meal or as a little kick of freshness between meals - this fruit ice cream is quick to make, super refreshing and fits perfectly into a conscious, plant-based diet. Try it out and be inspired!
Content
ingredients and instructions
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Low-carb mandarin sorbet
Fruity sorbet without sugar
Equipment
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 810 g Mandarin juice (approx. 1.5 kg mandarins)
- 10 g Lemon juice
Dry ingredients
- 93 g Xylitol *
- 32 g Erythritol *
- 53 g Inulin *
- 0,5 g Locust bean gum *
- 0,5 g Guar gum *
Optional
Instructions
Preparing the ice cream mixture
- Weigh the dry ingredients (using a fine scale if necessary) and mix well. If there are lumps, pass the ingredients through a sieve first.32 g erythritol, 53 g inulin, 0.5 g locust bean gum, 0.5 g guar gum, 93 g xylitol
- Squeeze the mandarin juice and put it in a saucepan with the lemon juice.810 g mandarin juice, 10 g lemon juice
- Stir the dry ingredients into the liquid. If everything does not dissolve, heat the mixture gently while stirring. Use very little heat!
- Leave the ice cream mixture to mature in the fridge for at least 1 hour.
Before or during the freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Optional: add a few drops of mandarin oil to the ice cream mixture.
- Beat them well again with a mixer and then start the freezing process.
Notes
Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
Xylitol and erythritol are usually sufficient to prevent the ice cream from becoming too hard in the freezer. If you still have problems, you can Glycerin use.
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Tips and interesting facts about low-carb mandarin sorbet
- This ice cream stands and falls with the taste of the mandarins. Fresh, fully ripe fruit are ideal for this recipe. They have an intense aroma and a natural sweetness. With mandarins, you should make sure that the skin is shiny and yields slightly when pressed. Ideally, they should also exude an aromatic scent. Be aware that mandarins themselves have a rather high sugar content (approx. 11 g/100 g).
- In the low-carb version, we have switched to sugar-free Toppings instructed. You can buy erythritol powder or make it yourself and sprinkle it on top. A mint leaf or red fruit also makes a great color contrast. Christmas spices such as cinnamon (e.g. Ceylon cinnamon BIO from € 8.99 (€ 35.96 / kg))* or gingerbread spice (e.g. BIO cocoa powder 500g without additives | Unsweetened strongly deoiled cocoa)* also fit very well.
- If you want to spice up your mandarin sorbet for special occasions, you can add a dash of Grand Marnier (e.g. Grand Marnier Cordon Rouge from € 22.90 (€ 32.71 / l))* or Cointreau (e.g. Cointreau orange liqueur with 40% vol. (1 x 0 from € 16.90 (€ 24.14 / l))* refine shortly before the end of the freezing process. If you prefer something a little more unusual, you can also use a mandarin-based gin (e.g. Mandarina Gin from € 29.99 (€ 59.98 / l))* or Mandarine Napoleon (e.g. Mandarine Napoléon liqueur 0 from € 24.99 (€ 35.70 / l))* use.
- A special highlight for a festive menu is to serve the sorbet in the scooped-out tangerine halves. In this case, however, you should Buy organic fruit, as the pesticide load on the peel of conventional mandarins is higher. is particularly high. When cutting and squeezing the mandarins, make sure you keep nice specimens. It is best if you also scrape out the inside well. Then store the peel in the freezer until ready to serve.
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