Sherbet is not a sorbet, but a flavouring powder made from the peel of citrus fruits. Top Australian chef Mark Best told our food scout Richi Kägi about this flavourful use of waste. Whenever you eat or otherwise utilise mandarins, oranges, limes, Buddha's hand lemons or Meyer lemons, you should definitely put the peel aside for sherbet processing. The utilisation of kitchen waste couldn't be better or more aromatic!

Basic recipe for a mandarin sherbet - you can adapt it accordingly depending on the citrus fruit.

Ingredients

peel of 4 mandarins 95 grams of icing sugar 3 grams of citric acid powder (available from chemists).

Preparation

Leave the trays to dry on a baking tray in the oven (or in a dehydrator) at 50 - 60° C for 24 hours.

Grind the dried citrus peel to a fine powder in a cutter, mix with the icing sugar and citric acid powder and pass through a fine sieve.

Store in a dry place in a well-sealed container. Keeps almost indefinitely thanks to its high vitamin C content.

Sherbet powder is used like a spice and, with its fresh citrus flavours, is wonderful sprinkled over vanilla, sour cream, yoghurt glazes, creams, puddings, but also over a cake or pastry. Wherever you feel like it.