Mandarin Sorbet over Lychees

Name: Mandarin Sorbet over Lychees
Prep time: 3 h 20 min
Cook time: 5 min
Total time: 3 h 25 min
Yield: 4-6 serving(s)
Ingredients: 1 cup superfine sugar; 2 cups water; 11 ounces mandarin orange segments; 1/4 cup lemon juice, fresh; 4 teaspoons Grand Marnier; 20 ounces lychees, canned and chilled in fridge; 11 ounces mandarin orange segments, chilled; mint leaf

Submitted by Cook Food Mood

"Yet to try it but it seems like a refreshing treat!"

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Ready In:: 3hrs 25mins
Ingredients:: 8
Serves:: 4-6

ingredients

1 cup superfine sugar
2 cups water
11 ounces mandarin orange segments
¹⁄₄ cup lemon juice, fresh
4 teaspoons Grand Marnier
20 ounces lychees, canned and chilled in fridge
11 ounces mandarin orange segments, chilled
mint leaf

directions

Combine sugar and water and heat over low heat until sugar has dissolved. Bring to boil before cooling.
Make mandarin puree by blending or pushing mandarin orages through sieve.
Add puree with juice and liqeur to sugar syrup. Combine well.
Pour into pan and freeze till firm. Stir occasionally.
To serve, place a few extra mandarin segments in a glass, followed by a few chilled lychee on top, 2 tbsp of the canned lychee syrup, and a scoop of mandarin orange sorbet. Place a sprig of mint on top of you like!

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Reviews

Really refreshing and enjoyable! I loved how easy it was prepare. I halved the recipe and it served 3 of us easily. Thanks for sharing! Made for PAC Spring '09.

Starrynews

RECIPE SUBMITTED BY

Cook Food Mood

Bloomington, 53

<p>Born and bred in Singapore but currently living and working in Shanghai. Loves travelling and cooking, especially if its for the ones i love! Truth be told, there are few I enjoy cooking for as much as my partner who never cease to shower me with compliments with whatever I lay on the table! The sweetest man whose best dish thus far is his self-concorted mango prawn salad he's absolutely proud of, except he's not telling! <br /> <br />Really glad I came across this webbie by chance! Used to love tearing random recipes off magazines, and has recently took up experimenting recipes myself, so this is a great place for me to compile and store my dog-earred, gravy-stained recipes! It is a happy find considering one of my favourite pastime includes browsing and drooling over cookbooks at bookstores! I love that everyone's sharing here and kudos to other contributors who are definitely making me look like a real chef!</p>

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