So easy! Tangerine sorbet made from fresh tangerine juice, lemon juice and sugar.
Winter is the season for tangerines and other tangerines.
There’s something wonderfully comforting about enjoying a big bowl of ripe, juicy, sweet tangerines in the middle of the dreary, dreary winter.
If you love the taste of tangerines as much as I do, tangerines are available by the crate in most markets and Odwalla makes an excellent fresh tangerine juice which you can only buy now in winter.
Both result in a refreshingly light sorbet!
Homemade ice cream and sorbets tend to be icy because they don’t contain the stabilizers that commercial products do. As such, it’s usually best to eat them the day they’re made, unless you add alcohol or corn syrup to keep them smooth for another day or two (they eventually become icy).
I couldn’t think of any alcohol in this tangerine sorbet recipe that wouldn’t spoil the tangerine flavor, so I added a tablespoon of corn syrup (could add more), which helped keep it from getting too icy the next day.
Still, it was better on the first day and more snow-like on the second.
Mandarin Sorbet
ingredients
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3 cups fresh tangerine juice (or tangerine juice)
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3 tbsp lemon juice
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3/4 cup sugar
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1 tablespoon corn syrup (optional)
method
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Pour the tangerine juice through a fine sieve into a large bowl. Using a rubber spatula, squeeze as much juice as possible through the strainer, discarding the remaining pulp.
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Add the lemon juice, sugar, and (optional) corn syrup to the bowl. Stir with a spoon until the sugar has completely dissolved.
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Process in an ice cream maker according to the manufacturer’s instructions.
Serve immediately or refrigerate for a few hours. It is best to eat on the day it is prepared.
Links:
Making ice cream without a machine – tips from David Lebovitz.
