Just like eating a juicy tangerine, this Fresh Tangerine Sorbet is incredibly refreshing, and a great way to take advantage of the flavorful citrus fruits whenever they are in the markets. You won’t believe the fabulous flavor of this recipe…it’s 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!
- There’s still plenty of citrus fruit in the markets now, which is perfect for this recipe.
- Homemade sorbet is far superior in flavor to most store-bought varieties, but you should see for yourself 🙂
Ingredients You’ll Need for Fresh Tangerine Sorbet
- Sugar No way around this, and after all, we’re making dessert 🙂
- Citrus Juice and Zest This recipe calls for tangerine juice, but you could totally use freshly-squeezed orange juice. You’ll also need some zest from the outside of the orange too.
- Salt This really bumps up the flavors.
- Vodka Just a tablespoon, and it’s optional. It’s also tasteless and gives the sorbet a very pleasant, slightly soft consistency. I recommend using it if you can.
How to Make Fresh Tangerine Sorbet
- 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…totally fine to use fresh organic 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.
More Recipes to Try:
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 sugar
- 2 tsp. fresh tangerine zest
- Pinch sea salt
- 1 tbsp. fresh lemon juice
- 1 tbsp. vodka optional
- 2 cups fresh squeezed tangerine or orange juice
- Place all ingredients in a food processor, 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 a container with a tight-fitting lid for up to a week.
- If you can't find tangerines, don't worry! Totally fine to use fresh organic 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, just 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. This post was originally published in April 2016 and updated with new content June 2020