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.
Have you tried the recipe yet?Mention @ice cream maker!