Satsuma mandarin sorbet
800ml mandarin juice
25ml lemon juice
125g caster sugar
50g glucose syrup
6g sorbet stabiliser
Pinch of salt, season to taste
Citric acid, season to taste
Add mandarin juice, lemon juice, glucose syrup and 100g of granulated sugar to a large saucepan and warm up to 36C. Mix remaining 25g of caster sugar with the sorbet stabiliser and stir into the warm mandarin mixture to dissolve.
Warm up to 76-80C while stirring often, remove from heat and season to taste with salt and citric acid.
Emulsify the sorbet mixture with a hand blender and rest in the refrigerator overnight.
Emulsify the sorbet mixture again before churning in an ice cream maker.
Freeze for at least an hour in the freezer before serving.