Just like eating a juicy tangerine, this Fresh Tangerine Sorbet is incredibly refreshing, and a delicious way to take advantage of flavorful citrus fruits when in season. This recipe is a keeper!
My deep love of sorbet started years ago in Italy, where there’s a gelato shop at almost every corner.
I’ll never forget a melon sorbet I had one hot, muggy afternoon in Florence. I’d been walking and shopping and schlepping for hours, so I stopped for a scoop of ice-cold sorbet. It had a pleasant, soft texture and was sweet and bursting with fresh, juicy flavor. It’s haunted me in a good way ever since.
Here’s some solid reasons to make your own sorbet at home:
- It’s surprisingly easy to make, with just a few ingredients.
- The perfect recipe when citrus is in season, where ever you are.
- Homemade sorbet is far superior in flavor to most store-bought varieties, make it once and you’ll make it again!
Ingredients You’ll Need
- Sugar: No way around this, and after all, we’re making dessert, right?
- Citrus Juice and Zest: This recipe calls for tangerine juice, but you could use freshly-squeezed orange juice or any other citrus for that matter. You’ll also need some zest from the outside of the orange for extra flavor.
- Salt: To amplify the flavors.
- Vodka Just a tablespoon, and it’s optional. It’s tasteless and gives the sorbet a very pleasant, slightly soft consistency. I recommend using it if you can.
Step By Step Instructions
- Process: Everything goes into a food processor until it’s smooth and the sugar is dissolved.
- Strain: You’ll then pour the mixture through a fine-mesh strainer to remove any solids. This insures a smooth, almost silky consistency.
- Transfer: To an ice cream maker, and process based on your machine’s instructions.
- Freeze: Place the sorbet in a container with a tight-fitting lid, and freeze it for at least two hours or overnight until firm.
- Store: Keep the sorbet in the freezer for up to a week!
This refreshing sorbet is very smooth and easy to scoop, and just look at that gorgeous tangerine color!
Tips for Making and Serving this Recipe
- If you can’t find tangerines, no problem…use fresh oranges instead.
- Leave the vodka out if you want! The consistency will be a less soft, but still scoop-able and it won’t affect the flavor.
- If you don’t have a food processor, use a blender instead to mix the ingredients as directed.
- This is a fun dessert to serve with a big plate of really good cookies! Girl’s night, casual dinners, BBQ’s – you get the idea.
- This sorbet will stay fresh in your freezer for up to a week, just store it in a container with a tight-fitting lid.
- Serve the sorbet with cookies! This classic Butterball Cookie Recipe is easy and delicious.
More Recipes to Try:
- Summer Fruit Crisp: A classic with vanilla ice cream.
- Mini Apple Pies: These are amazing served with caramel sauce.
- Maple Citrus Dijon Salad Dressing: Use your favorite citrus in this versatile favorite.
- Baked Apples with Crumble Topping: This cozy seasonal dessert is delish.
- How to Know if an Orange is Bad: A quick guide with recipes.
- California Fig Banana Bread: A moist and tasty loaf cake.
- Fresh Banana Cake : An old time favorite.
- Fresh Berry Crepes with Whipped Ricotta Cheese: So pretty, so easy!
- Apple Upside Down Cake: A gorgeous, un-fussy cake.
- Rice Pudding with Rhubarb: A comfort food favorite!
If you’ve tried this Fresh Tangerine Sorbet, or any other recipe on Studio Delicious, please tell me about it in the comments below!
Fresh Tangerine Sorbet
- 1 cup Minus one tablespoon of granulated sugar
- 2 teaspoons fresh tangerine zest
- Pinch sea salt
- 1 tablespoon lemon juice, fresh squeezed
- 1 tablespoon vodka optional
- 2 cups tangerine (or orange) juice, fresh squeezed
- Place all ingredients in a food processor or blender, and pulse until the ingredients are combined and the sugar is dissolved, about a minute.
- Pour the mixture through a fine-mesh strainer into a medium bowl and refrigerate for at least an hour, or until chilled.
- Transfer the mixture into an ice cream machine, and process based on your machine's instructions.
- The sorbet will be somewhat soft after its time in the machine. Transfer the mixture to a container with tight-fitting lid, and freeze for two hours or overnight until firm.
- Store sorbet in an air-tight container with a tight-fitting lid for up to a week.
- If you can’t find tangerines, don’t worry! Use fresh oranges instead.
- Leave the vodka out if you want. The consistency will be a less soft, but still scoop-able and it won’t affect the flavor.
- If you don’t have a food processor, use a blender instead.
- This is a fun dessert to serve with a big plate of cookies! Girl’s night, casual dinners, BBQ’s – you get the idea.
- This sorbet will stay fresh in your freezer for up to a week, just store it in a sealed container with a tight-fitting lid.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Adapted from Cooks Illustrated, originally published April 2016, updated with new text January 2024.