Tangerine Sorbet Recipe
American · Dessert · 20 min total
A bright and refreshing sorbet made with fresh tangerine juice, perfect for cleansing the palate or as a light dessert.
15
min prep
min prep
5
min cook
min cook
6
servings
servings
150
kcal/serving
kcal/serving
Ingredients
- 2 cups fresh tangerine juice (from about 6-8 tangerines)
- 1 cup water
- 3/4 cup granulated sugar
- 2 tablespoons light corn syrup
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
Instructions
- In a medium saucepan, combine water, sugar, corn syrup, and salt. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat and let cool slightly.
- Stir in tangerine juice and lemon juice. Chill the mixture in the refrigerator until cold, about 2 hours.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer sorbet to an airtight container and freeze until firm, at least 4 hours or overnight.
- Before serving, let sorbet sit at room temperature for 5 minutes to soften slightly.
Tips
- For the best flavor, use ripe, juicy tangerines. You can substitute with clementines or oranges.
- If you don't have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until firm (about 3-4 hours).
- Store in an airtight container for up to 1 month.
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