This refreshing Tangerine Sorbet is a vibrant, citrus-packed treat that’s perfect for a light dessert or mid-day indulgence.
Naturally low in fat and carbs, it’s a guilt-free option rich in vitamin C and antioxidants.
Quick to prepare and easy to churn, this sorbet delivers bright, zesty flavors in a simple, wholesome, plant-based dessert suitable for any occasion.
Tangerine Sorbet
Equipment
- 1 large mixing bowl
- 1 Fine Mesh Sieve
- 1 Rubber Spatula
- 1 Spoon
- 1 ice cream maker (or alternative method for no-machine sorbet)
Ingredients
- 3 cups fresh tangerine juice or mandarin orange juice
- 3 tablespoons fresh lemon juice
- ¾ cup granulated sugar
- 1 tablespoon corn syrup optional, for smoother texture
Instructions
- Prepare Fresh Tangerine Juice: Begin by selecting ripe, juicy tangerines or mandarins. Wash them thoroughly under cold running water to remove any dirt or residue. Cut each fruit in half and use a hand-held juicer or reamer to extract the juice. Collect the juice in a large bowl, aiming for about 3 cups. Fresh juice will provide the brightest flavor and natural sweetness.
- Strain the Juice for Smoothness: Place a fine mesh sieve over another large mixing bowl. Slowly pour the freshly squeezed tangerine juice through the sieve, using a rubber spatula to gently press the pulp. This ensures that the sorbet will have a smooth, silky texture without any fibrous bits. Discard the pulp or save it for another use, like a smoothie or zest-enhanced recipes.
- Combine Citrus and Sweeteners: To the strained tangerine juice, add 3 tablespoons of fresh lemon juice. Lemon juice balances the sweetness and enhances the natural citrus aroma. Then, stir in ¾ cup of granulated sugar. If you’re using 1 tablespoon of corn syrup, add it now—this helps prevent crystallization and keeps the sorbet silky. Mix thoroughly with a spoon until the sugar completely dissolves, leaving a clear, bright citrus liquid.
- Chill the Mixture (Optional but Recommended): For best results, cover the bowl with plastic wrap and refrigerate the mixture for 15–30 minutes. Chilling the base ensures that it reaches a lower starting temperature, which helps the ice cream maker produce smoother sorbet faster. This step is optional but highly recommended for optimal texture.
- Process in an Ice Cream Maker: Pour the chilled tangerine mixture into your ice cream maker, following the manufacturer’s instructions. Most machines will require about 20–30 minutes of churning. During this time, the mixture will slowly freeze while air is incorporated, resulting in a light, fluffy sorbet. Check the consistency periodically; the sorbet should be soft yet firm enough to hold its shape.
- Freeze for Firmer Texture: Once the sorbet reaches a soft-serve consistency, transfer it to a freezer-safe container. Cover tightly and place it in the freezer for at least 1–2 hours to firm up further. This ensures it can be scooped cleanly without melting too quickly.
- Serve and Enjoy Immediately: When ready to enjoy, scoop the sorbet into dessert bowls or elegant glasses. Garnish with fresh tangerine slices, mint leaves, or a sprinkle of citrus zest for added visual appeal and flavor. Serve immediately for a refreshing, icy treat that highlights the bright, tangy taste of fresh tangerines.
- Storage Tips for Later Enjoyment: If you have leftovers, store the sorbet in an airtight container in the freezer. To prevent ice crystals, press a piece of plastic wrap directly onto the surface before sealing the lid. Sorbet is best enjoyed within 2–3 days for optimal flavor and texture, though it can last up to a week if stored properly.
Notes
- Use fresh, ripe tangerines for the best natural sweetness and bright citrus flavor.
- Straining the juice is essential for a smooth, silky sorbet without pulp or fibrous bits.
- Corn syrup is optional, but it helps prevent crystallization and creates a creamier texture.
- Sorbet is best enjoyed the day it’s made, but it can be stored in the freezer for a few days.
- For a more intense citrus flavor, you can add a teaspoon of finely grated tangerine zest.
- If an ice cream maker is unavailable, use the no-churn method by freezing in a shallow dish and stirring every 30 minutes until smooth.
Chef’s Secrets For Perfect Sorbet
Achieving a smooth, velvety sorbet is all about balancing flavor and texture.
Start with fully ripe tangerines to maximize natural sweetness, then strain the juice carefully to remove any pulp.
Dissolving the sugar completely before freezing ensures a consistent texture, while the optional corn syrup prevents icy crystals.
Chilling the mixture before churning helps the sorbet freeze evenly and reduces the risk of graininess.
A light whisk of zest just before serving adds a fragrant, professional touch.
Small tweaks like these can elevate a simple sorbet into a restaurant-quality dessert.
Serving Suggestions For Citrus Delight
Tangerine sorbet is versatile and can be served in many ways.
For a classic presentation, scoop into chilled dessert bowls and garnish with thin tangerine slices or fresh mint leaves.
It also pairs beautifully with light sponge cakes, angel food cake, or even a drizzle of dark chocolate for contrast.
For summer entertaining, serve in hollowed-out tangerine halves or small cocktail glasses for an eye-catching treat.
Its refreshing, slightly tangy flavor makes it ideal for cleansing the palate between courses or enjoying as a guilt-free, low-fat dessert.
Storage Tips To Preserve Flavor
To maintain the bright, tangy flavor and smooth texture, store sorbet in an airtight, freezer-safe container.
Press a sheet of plastic wrap directly onto the surface to prevent ice crystals from forming.
Keep the freezer at a consistent temperature to avoid partial thawing and refreezing, which can affect texture.
Sorbet is best consumed within 2–3 days, though it can be stored up to one week.
If it becomes too firm, let it sit at room temperature for 5–10 minutes before scooping to achieve the perfect serving consistency.
Frequently Asked Questions
1. Can I make this sorbet without an ice cream maker?
Yes! Pour the mixture into a shallow, freezer-safe dish and freeze.
Stir every 30 minutes for 2–3 hours to break up ice crystals. Repeat until the sorbet is smooth and scoopable.
2. Can I use store-bought tangerine or mandarin juice?
Fresh juice is always preferred for its bright flavor, but high-quality, cold-pressed juice works in a pinch.
Avoid heavily sweetened or concentrate-based juices, as they can alter the sorbet’s balance.
3. Why add corn syrup to the sorbet?
Corn syrup helps prevent ice crystals, resulting in a smoother, creamier texture.
It’s optional, so you can skip it for a purer, more natural sorbet, but expect a slightly icier texture.
4. How can I intensify the citrus flavor?
Add finely grated tangerine zest or a teaspoon of lemon zest to the mixture.
This adds aromatic oils and enhances the tangy, fresh flavor without altering sweetness.
5. How long can I store the sorbet?
For best taste and texture, consume within 2–3 days.
It can be kept up to a week in an airtight container in the freezer.
Let it soften slightly at room temperature before serving for easy scooping.
