Mandarin Champagne Sorbet

Batch Size:
Yield:

Main

AmountIngredient
Mandarin Orange Juicefresh
Powdered Glucose
Granulated Sugardivided
Mandarin Orange Zest
Sorbet Stabilizer1¼ t
Champagne
Scaled ingredient total1,496 g

1 ingredient amount is excluded from this total because no weight or volume equivalency is available.

Prep Method 7

  1. 1.Place the juice in a saucepan large enough to accommodate the entire recipe. With an immersion blender, blend in the glucose to dissolve.
  2. 2.Rub the zest with ½ of the sugar until fragrant. Combine the remaining sugar with the stabilizer.
  3. 3.Heat the juice until warm, 105°F (40°C); whisk in the mandarin zest sugar and the sugar that has been blended with the stabilizer.
  4. 4.Stir with a whisk and heat to 185°F (85°C).
  5. 5.Chill immediately and allow to mature for 6 to 12 hours.
  6. 6.Blend with an immersion blender before spinning.
  7. 7.Weigh the champagne, previously chilled in the refrigerator, and pour into the ice cream machine at the beginning of the spinning process.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Mandarin Orange JuiceThis ingredient is not yet set with a purchase cost and unit—
Powdered GlucoseThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.2176
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Mandarin Orange ZestThis ingredient is not yet set with a purchase cost and unit—
Sorbet StabilizerThis ingredient is not yet set with a purchase cost and unit—
ChampagneThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,500 g
Total Cost$0.2176
Cost Per G:$0.0001

Partial estimate; unpriced ingredients are excluded. 10% of ingredient weight is priced.

5 costing issues
  • Mandarin Orange Juice: no active USD purchase price with a convertible package size
  • Powdered Glucose: no active USD purchase price with a convertible package size
  • Mandarin Orange Zest: Density cannot convert count to mass
  • Sorbet Stabilizer: no active USD purchase price with a convertible package size
  • Champagne: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data1 of 6 connected
!Mandarin Orange JuiceAdd nutritional data665 g›!ChampagneAdd nutritional data375 g›!Powdered GlucoseAdd nutritional data300 g›✓Granulated SugarSugars, granulated150 g›!Sorbet StabilizerAdd nutritional data6 g›!Mandarin Orange ZestAdd nutritional data›

Nutrition Facts

Serving size100 g

Amount per serving

Calories40

% Daily Value*

Total Fat 0g
0%
Sodium 0mg
0%
Total Carbohydrate 10g
4%
Protein 0g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 10% mapped. Scaled batch: 578 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details