Refreshing Tangerine Sorbet

This tangerine sorbet brings the bright, sunshine flavor of fresh citrus into a refreshingly cool dessert that cleanses the palate and satisfies sweet cravings without heaviness. The vibrant orange hue and intense citrus flavor make this a standout treat year-round, but it's especially welcome during tangerine season when the fruits are at their juiciest and most aromatic.

I first made this sorbet when I received an overwhelming bounty of tangerines from my neighbor's tree. The first spoonful transported my entire family to summer, even though we were in the dead of winter. Now it's our go-to refresher after spicy meals.

Ingredients

• Fresh tangerine juice: the star of the show, providing bright citrus flavor and natural sweetness. Choose plump, heavy fruits that yield slightly when pressed
• Granulated sugar: creates the perfect texture while balancing the natural tartness. You can substitute with a sugar-corn syrup combination for extra smoothness
• Tangerine zest: contains essential oils that intensify the flavor profile. Always zest before juicing for easier handling
• Orange liqueur: optional but adds depth and helps prevent the sorbet from freezing too hard. The alcohol prevents complete crystallization

Step-by-Step Instructions

Dissolve the sugar:

Heat 1 cup of tangerine juice with sugar in a saucepan over medium heat, stirring occasionally until completely dissolved, about 5 minutes. This creates a simple syrup that will blend seamlessly with the rest of the juice. Watch carefully to ensure it doesn't boil, which could reduce and concentrate the juice too much.

Combine and flavor:

Pour the warm sugar juice mixture back into the remaining cold tangerine juice. Add the freshly grated zest and optional liqueur at this stage. The warm syrup will help release the essential oils from the zest, intensifying the aroma. Stir thoroughly to ensure even distribution of flavors.

Chill thoroughly:

Transfer the mixture to a covered container and refrigerate for at least 8 hours or overnight. This extended chilling time is crucial for developing flavor complexity and ensuring the mixture freezes properly in the ice cream maker. The colder the mixture before churning, the smaller the ice crystals will be.

Churn and freeze:

Pour the thoroughly chilled mixture into your ice cream maker and follow the manufacturer's instructions. This typically takes 20 to 25 minutes of churning. The sorbet is ready when it has the consistency of soft-serve ice cream. Transfer to a freezer container and freeze for at least 2 hours before serving for a scoopable consistency.

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The first time I served this sorbet at a dinner party, one guest claimed it was better than any dessert at our local gourmet ice cream shop. The secret is definitely using freshly squeezed juice rather than bottled, which captures that distinctive floral quality unique to tangerines that store-bought options simply cannot replicate.

No Ice Cream Maker Method

If you don't have an ice cream maker, you can still create this refreshing tangerine sorbet. After thoroughly chilling the mixture, pour it into a shallow metal pan and place in the freezer. Every 30 minutes for about 3 hours, vigorously stir or scrape the mixture with a fork to break up ice crystals. For the smoothest texture, you can also process the partially frozen mixture in a food processor once or twice during the freezing process. The result won't be quite as airy as machine-churned sorbet, but the flavor will be just as delightful.

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Tangerine Selection Tips

For this sorbet, the quality of your tangerines will directly impact the final flavor. Look for fruits that feel heavy for their size, indicating juiciness. The skin should be tight and glossy, not puffy or dull. Tangerines at room temperature yield more juice, so set them out for about an hour before juicing. To extract maximum juice, roll each fruit firmly on the counter before cutting. Varieties like Murcott, Dancy, or Honey tangerines work exceptionally well for this recipe, offering the perfect balance of sweetness and acidity.

Serving Suggestions

Tangerine sorbet shines as a palate cleanser between courses of an elaborate meal, especially after rich or spicy dishes. For dessert, serve in chilled glasses with a small shortbread cookie on the side for textural contrast. Create an elegant dessert by placing a scoop between two thin ginger cookies for a sophisticated ice cream sandwich. For a refreshing summer drink, blend a scoop with sparkling water or prosecco to create an instant tangerine float or spritzer that wows guests with minimal effort.

Storage Tips

This sorbet will maintain its best texture and flavor for up to two weeks in the freezer when stored properly. Use an airtight container with a piece of parchment paper pressed directly onto the surface of the sorbet to prevent ice crystals from forming. If the sorbet becomes too hard after extended storage, let it sit at room temperature for 5 to 10 minutes before serving. The addition of the optional liqueur helps maintain a scoopable consistency even after several days in the freezer.

Frequently Asked Questions

→ Can I substitute other citrus fruits for tangerines?

Yes, you can substitute oranges, clementines, or mandarins with similar results. Each citrus will provide a slightly different flavor profile. For more tart options like grapefruit, you might need to adjust the sugar quantity.

→ Why is corn syrup mentioned as an option?

Corn syrup helps prevent large ice crystals from forming, resulting in a smoother texture. It's optional but recommended for optimal consistency, especially if the sorbet will be stored for several days.

→ What if I don't have an ice cream maker?

Without an ice cream maker, pour the mixture into a shallow metal pan and freeze. Every 30 minutes, scrape and stir the mixture with a fork until it reaches a slushy consistency (about 3-4 hours). The texture won't be as smooth, but the flavor will be delicious.

→ Is the orange liqueur necessary?

The orange liqueur is optional. It enhances flavor and helps with texture (alcohol lowers the freezing point), but the sorbet is excellent without it. For an alcohol-free version, add a splash of vanilla extract instead.

→ How long does homemade tangerine sorbet keep?

The sorbet keeps best for about 1-2 weeks in an airtight container in the freezer. For optimal texture, let it soften for 5-10 minutes at room temperature before serving if it becomes too firm.

→ Can I use bottled tangerine juice instead of fresh?

Fresh juice provides the best flavor, but bottled juice will work if it's 100% juice without added sugar. The sorbet might lack some brightness, so consider adding extra zest to compensate.