Thanks to Chinese New Year (which was about a month ago), the fridge in my home was full of oranges. And by full, I mean two crisper drawers were filled to the brim with mandarin oranges. As much as I loved apples, I never had that many at once.
Most of the oranges were nice, sweet, juicy ones that my parents bought by the case. Perhaps that’s normal in other countries, but in Singapore, no one buys oranges by the case. Except at Chinese New Year. A small minority of the oranges were, however, shriveled and dry and sour and pucker-y.
Now, just like anyone out there who has a fridge full of oranges (is there?!), I was hell bent on getting rid of them. And fast. There was no way I was going to spend the next 40 days of my life eating one orange a day. I’d much rather have an apple a day – that keeps the doctor away (no such thing has been said of orange).
I thought I was being smart by turning the oranges into sorbet, but I guess before long I was to learn my lesson.
Pulverized mandarin oranges are bitter.
It was a little dense of me to not realize earlier. My dad had attempted making a sweet mandarin orange sauce for duck and it had turned out bitter for no good reason. My ice cream turned out really bitter, for no good reason as well.
It was unfortunate. But luckily, I had a carton of orange juice in my fridge. You know, the sweet, non-mandarin variety.
2 cups orange juice
1/4 cup + 2 tablespoons sugar
1/2 teaspoon salt
1. Combine all the ingredients.
2. Whisk vigorously till sugar is dissolved or blend rill sugar is dissolved.
3. Now, there are two methods you can follow.
4. Either churn the mixture in your ice cream makers
5. Pour it into a ziplock bag and prepare a larger ziplock bag with the following mixture:
1 cup salt
5-6 cups of crushed ice
6. Place the smaller ziplock bag in the bigger ziplock bag,
7. Shaker vigorously for 10-15 minutes, or until the mixture has achieved ice cream consistency. You’ll want to do this with some form of cover for your hands because it can get really cold.
8. When it becomes too stiff to shake, massage it instead.
9. Transfer into a freezer safe container and freeze till ready to eat.
Note: For the second method, you may want to do it in smaller batches if you don’t have big ziplock bags.