Satsuma Sorbet

Serving size:
 1 quart


    • 3⁄4 c
    • sugar
    • 1 c
    • water
    • 2 1⁄2 c
    • satsuma juice (fresh, from 14-16 fruits, depending on size)
    • 6 T
    • lime juice (fresh, plus more to taste)
6 hours
Ready in
6 hours


Whoever said icy treats should only be savored in the peak of summer? Satsumas shine in mid-winter. Here's a special way to enjoy them.

Adapted from Into the Vietnamese Kitchen by Andrea Nguyen


Make a simple syrup by whisking together the sugar and water in a small saucepan over medium heat. Bring to a boil and simmer until sugar is dissolved and syrup is clear, about 30 seconds. Remove from heat and allow to cool completely.

In a mixing bowl, stir together the simple syrup, Satsuma juice, and lime juice. Taste, and add more lime juice if you’d like it more tart. Strain through a fine-mesh sieve, then cover and refrigerate for at least 24 hours.

Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Eat right away, or if you like your sorbet quite firm, leave in the freezer for an additional 3-4 hours before serving.


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