1/4 cup (50 g) 2 oz lump sugar
6 mandarins
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
3.75 ml (3/4 tsp) liquid glucose
2 lemons
2 oranges
6 mandarins
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
3.75 ml (3/4 tsp) liquid glucose
2 lemons
2 oranges
method
1. Turn the freezing compartment or freezer to the coldest setting about 1 hour before making the water ice.
2. Rub the sugar lumps over the rind of the mandarins to extract some of the zest.
3. Put the sugar lumps in a heavy bottomed saucepan with the caster sugar and 300 ml (1/2 pint) water.
4. Dissolve the sugar over gentle heat, without stirring.
5. Bring the mixture to the boil and boil gently for about 10 minutes or until the mixture registers 110°C/225°F on a sugar thermometer. Remove the scum as it rises in the pan.
6. Strain the syrup into a large bowl and stir in the liquid glucose.
7. Pare the rind very thinly from 1 lemon and 1 orange and add to the bowl of syrup. Cover and leave to cool.
8. Squeeze all the fruit and add the juice to the cold syrup mixture.
9. Strain through a nylon sieve into a suitable container for freezing.
10. Cover the container closely and freeze until half frozen (when crystals appear around the edge of the mixture).
11. Beat the mixture thoroughly, scraping off any crystals. Replace the cover and freeze until solid. Return the freezer to the normal , setting.
12. Transfer the water ice to the refrigerator about 15 minutes before serving, to allow it to soften and "ripen".
13. Serve in scoops in individual dishes or glasses.
2. Rub the sugar lumps over the rind of the mandarins to extract some of the zest.
3. Put the sugar lumps in a heavy bottomed saucepan with the caster sugar and 300 ml (1/2 pint) water.
4. Dissolve the sugar over gentle heat, without stirring.
5. Bring the mixture to the boil and boil gently for about 10 minutes or until the mixture registers 110°C/225°F on a sugar thermometer. Remove the scum as it rises in the pan.
6. Strain the syrup into a large bowl and stir in the liquid glucose.
7. Pare the rind very thinly from 1 lemon and 1 orange and add to the bowl of syrup. Cover and leave to cool.
8. Squeeze all the fruit and add the juice to the cold syrup mixture.
9. Strain through a nylon sieve into a suitable container for freezing.
10. Cover the container closely and freeze until half frozen (when crystals appear around the edge of the mixture).
11. Beat the mixture thoroughly, scraping off any crystals. Replace the cover and freeze until solid. Return the freezer to the normal , setting.
12. Transfer the water ice to the refrigerator about 15 minutes before serving, to allow it to soften and "ripen".
13. Serve in scoops in individual dishes or glasses.
serving amount
serves 6 to 8
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