Tangerine Sorbet (Print Version)
# Ingredients:
01 -
950ml freshly squeezed tangerine juice (about 10-14 tangerines)
02 -
200g sugar (or 150g sugar with 2 tablespoons light corn syrup)
03 -
Zest of 1-2 tangerines
04 -
2 teaspoons orange liqueur (Cointreau or Grand Marnier, optional)
# Instructions:
01 -
Mix 250ml of the tangerine juice with the sugar (or sugar and corn syrup) in a saucepan. Heat while stirring occasionally until the sugar completely dissolves.
02 -
Remove from heat and pour the warm mixture back into the remaining tangerine juice. Add the tangerine zest and orange liqueur if using.
03 -
Refrigerate the sorbet base thoroughly for at least 8 hours or overnight.
04 -
Process the chilled tangerine mixture in an ice cream maker according to the manufacturer's instructions.
# Notes:
01 -
For best flavor, use freshly squeezed tangerine juice rather than store-bought.
02 -
Adding a small amount of corn syrup helps prevent ice crystals from forming, resulting in a smoother sorbet.