Tangerine Sorbet
A bright, citrusy sorbet bursting with fresh tangerine flavor. Naturally low in fat and carbs, this quick, easy, and refreshing dessert is perfect for summer, entertaining, or a guilt-free sweet treat anytime.
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.
