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Butternut squash and tangerine sorbet

This sorbet made from butternut squash and the Japanese tangerine variety ‘satsuma’ is incredibly easy to make as long as you have a Pacojet or a similar appliance.

Creation by Luke French, JÖRO*, Sheffield, United Kingdom.

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Allergens and dietary requirements

No allergens or dietary requirements.

Ingredients

400
g
butternut squash, cut in cubes
100
g
sugar
200
g
tangerine juice
3
g
gelatin, soaked in cold water
as needed
malic acid
as needed
salt
Recipe for:700 g

Scale recipe

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