Satsuma Sorbet

SATSUMA SORBET, yields approximate 1 quart
Tweaked from Into the Vietnamese Kitchen, Andrea Nguyen

Dial back on the sugar for the simple syrup, if you enjoy things more tart than sweet.  Likewise, you can leave the measurements as is, and stir in 3/4 of the simple syrup first.  Taste, and then proceed to add the remainder, a bit at a time, until your desired sweetness is reached.  Don’t forget to save a few satsuma peels, dry them in a cold oven for a few days, and once completely dried, pop them into a ziploc for future use.


  • 3/4 cup sugar
  • 1 cup water
  • 2 1/2 cups fresh satsuma juice (about 14-16 fruits, depending on size)
  • 6 tbsp fresh lime juice


To make simple syrup, whisk together sugar and water in a small saucepan.  Place over medium heat and bring to a boil.  Boil for about 30 seconds, or until sugar is dissolved and mixture is clear.  Remove from heat and let cool completely.

Stir together simple syrup, satsuma juice, and lime juice.  Taste and add more lime juice if needed to create a strong sweet-tart balance.  Strain through a fine-mesh sieve positioned over a medium sized bowl.  Cover with plastic wrap and refrigerate at least 24 hours to chill well and allow for flavors to develop.

Freeze mixture in an ice-cream maker according to manufacturer’s instructions.  Eat right away if you like your sorbet on the softer side.  For an icier treat, leave it in the freezer for 3-4 hours before serving.


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