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Generic: MANDARIN
The mandarin is the fruit from the mandarino, tree that belongs to the family of the Rutáceas, with characteristic similar to the orange tree, although smaller and more delicate, abundant in vitamin C, flavonoids and essential oils. The fruits, called hesperides, they have the particularity that their pulp is formed by numerous vesicles full with juice. The mandarin is considered as the most kindred citric fruit to the orange. Its small size, Its more aromatic flavor and the easiness of removing their skin, they make of this fruit one of the most appreciated one.
MANDARIN ARRAYANA
They are not of a color orange so intense, its peel is rough. Scientific Name : Citrus nobilis. The fruit is round, of rough and very aromatic, orange when mature and green when is in process of maturity, in its interior are found several juicy helmets, of excellent flavor and aroma, the ecological fruit is called by decontaminate the human organism from the lead.
Description:
Lightly smoothed spherical fruit
Small seed
Easy to peel
lightly sour and very refreshing flavor
Size:
Small to medium, in a range that of 60 to 100 Grams
Appearance:
Orange Peel
Orange colored fruit with high water content
Characteristic of maturation:
It is harvested before its maturation
Pack:
40 Libras box
In Colombia 18 Kg box
It registers technique in format PDF
Click [...]
Preparation time: 45 minutes
Number of servins : :4
Difficulty level : Easy
Category: Juices and Sorbets
Type of food : Spanish
Light: No
Ingredients: 16 mandarins
300 gr. of sugar
a bottle of water mineral with gas
a file or half lemon
An egg white
Preparation: Peel the mandarins and the lemon or the Lime. Put the sugar in a pan and add half of the water with gas of the bottle. Remove from time to time so that the sugar is founded equally and be formed a syrup. Turn off the fire when it starts to boil the sugar and let it cool down. Crush the mandarins and the lime or the medium lemon with a mixer machine or with the help of a blender. Pour the resulting juice on the cold syrup and introduce it in a jar in the refrigerator. Once cold, put it into the freezer. When it gets iced drink texture, mix some the sorbet with the egg white about to snow. Revolve everything again with the sorbet so that it is creamy. Add the rest of the bottle of water with gas and introduce it in the freezer until it is iced drink. Serve it in glasses or high glasses accompanying of some decorated jackstraws.
