Mandarin and Rosemary Sorbet

August 17, 2017
Mandarin and Rosemary Sorbet

This Mandarin and Rosemary Sorbet came about when we went to visit my friend Matt in country Victoria. He made us some amazing food – including an eggplant lasagne, some delicious biscuits (similar to these ones!) and an incredible dip! He even made a pear and berry crumble. We definitely didn’t starve while we were there! Matt’s a really good cook. We think he should start a food blog!

Mandarin and Rosemary Sorbet

Matt had a mandarin tree so we took a bag of mandarins home. There was also a rosemary bush right near it, so we decided to take some of that too. On the way home my brain was in overdrive. What should I make, incorporating these two ingredients? A Mandarin and Rosemary Sorbet came to mind – and let me tell you – its one of the best ideas I’ve had!

This sorbet melts in your mouth and is full of flavour!

Mandarin and Rosemary Sorbet

You can process it in a standard ice cream machine – for some reason the one I was using wasn’t working – maybe because I hadn’t frozen the bowl for long enough! But anyway, what I ended up doing instead was freezing the mixture in ice blocks overnight and then putting them in the food processor the next day and processing until smooth and then putting the mixture in a container in the fridge. It worked a treat!

Mandarin and Rosemary Sorbet

We have a few other ice cream recipes on our blog – try out our 3 ingredient Blackberry Protein Ice Cream and Mint Choc Chip Ice Cream – or if you’re after something a little more decadent, try our Grand Marnier Ice Cream with Hot Chocolate Fudge Sauce!

Please share this recipe with your friends and family!

Mandarin and Rosemary Sorbet
Mandarin and Rosemary Sorbet

Cool your mind and body with this Mandarin and Rosemary Sorbet. Easy to make and so refreshing - perfect for a summer treat!

  • 2 cups water
  • 1 cup castor sugar
  • 2 Tbsp fresh rosemary
  • 1 tsp mandarin rind
  • 1 1/2 cups of fresh mandarin juice
  1. Add the water and castor sugar to a saucepan and stir on medium heat until the sugar is dissolved. Then add the rosemary and mandarin rind. Boil the mixture for 5 minutes. The liquid will reduce slightly and thicken a little. 

  2. Turn off the heat and add in the mandarin juice. Stir though and let this mixture cool completely. Then strain the mixture to catch the fresh rosemary and mandarin pulp. Discard this and then place the liquid in the fridge for at least 2 hours to completely cool down. 

  3. Then add this mixture to an ice cream mixer and follow the instructions, or freeze into ice trays overnight and then blend in a food processor the next day and put the mixture back in the freezer or eat straight away! 

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  • Reply Reiko August 18, 2017 at 6:52 am

    Wow! The color is amazing!! Yum! 🙂

    • Reply Katie August 21, 2017 at 4:57 pm

      Thanks Reiko! We had fun making it! 😄

  • Reply Matt October 4, 2017 at 11:08 pm

    Aaaaaw! Thanks guys – you are my inspiration 🙂

    • Reply Katie October 5, 2017 at 5:09 am

      Thank you Matt!! And thanks again for the mandarins 😉 Hope to see you sometime soon-ish! x

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