Mandarin Sorbet (Sorbetto di Mandarino)

Passed the three mandarins of which you will use the Peel with cotton balls soaked in liquor alcohol: this will remove the waxy coating that covers oranges and tangerines.

Put on the heat a casserole with 300 g of water, sugar and the zest of tangerines.

Simmer for a few minutes stirring constantly then turn off and let cool.

Strain the syrup and add the juice of lemon and Mandarin passed by a strainer.

Mix well then gently mounted albumen cream.

snow with a movement from top to bottom.

Pour the mixture into the ice cream maker and, once ready the sorbet, keep it in the freezer.

When serving, loosen it up, kneading slightly with a fork and then divide it between eight glasses of glass and decorated with a few Mandarin.