This is a refreshing winter sorbet that has a feeling of warmth and almost woodiness from the star anise. 

1.4 litres





Skill level

Average: 1.8 (17 votes)


  • 380 ml water
  • 315 g raw caster sugar
  • 5 star anise, roughly pounded
  • 3 bay leaves
  • 1 vanilla pod, split and scraped
  • 650 ml mandarin juice (approximately 16-20 pieces of fruit)
  • 50 ml lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Firstly, make your sugar syrup. Combine the water and sugar in a saucepan. Give it a good stir, using a wet pastry brush to remove any pesky sugar crystals on the sides of the pan. Place over high heat and bring to the boil. As soon as it boils, add in your aromatics, turn down the heat and let it simmer for a couple of minutes. Remove from the heat, place in a container or bowl and set aside.

As soon as the sugar syrup has cooled to room temperature combine it with the aromatics and juices. Refrigerate the mixture overnight.

Strain the liquid and then churn it in an ice-cream machine according to manufacturer's instructions. Freeze until ready to serve.



• The amount of mandarins used in this recipe will vary greatly depending on the type you use. A murcott is the ideal variety; however you can experiment with other types. Be aware that the lemon juice is there for flavour so you may need to vary the amount according to the type of mandarin used.


Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Page.


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Read our interview with Tama. This recipe is from our online column, The seasonal cook: Mandarin. View previous The seasonal cook columns and recipes.