Nana swore by this simple 3 ingredient wonder. We thought she slaved away for hours until I finally caught her making it.

Variations & Tips
For a lighter texture, you can whisk in 1 cup of thawed whipped topping or lightly sweetened whipped cream after the sherbet is fully blended and the mixture has cooled a bit; this will make the mold slightly fluffier and more mousse-like while still holding its shape. If you prefer a stronger citrus punch, stir in 1 to 2 teaspoons of finely grated orange zest along with the mandarin oranges. To lean into the vintage holiday feel, arrange a ring of extra drained mandarin segments or thin fresh orange slices on the serving plate around the base of the mold just before bringing it to the table. You can also play with the fruit: swap in canned pineapple tidbits (very well drained) for part of the mandarins, or add a handful of finely diced fresh strawberries for color, keeping the total fruit volume roughly the same so the mold still sets firmly. If your kitchen runs warm, chill the sherbet mixture in the bowl for 10 to 15 minutes, stirring occasionally, until it thickens slightly before you pour it into the bundt; this helps the fruit stay more evenly suspended instead of drifting to the top or bottom. Finally, if you don’t have a glass bundt dish, use any 6- to 8-cup mold or even a deep glass bowl—the flavor and creamy, nostalgic character will be the same, even if the shape is different.