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!
Jump to:
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
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.
Print
Pin
Rate
Servings: 4
Calories: 261kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 261kcal | Carbohydrates: 64g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 248mg | Fiber: 1g | Sugar: 60g | Vitamin A: 248IU | Vitamin C: 67mg | Calcium: 18mg | Iron: 1mg
Tips for Success with Every Recipe
- 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
Did you make this recipe?Show me! Tag @studiodelicious or use the hashtag #studiodeliciouseats!
Don’t Miss a Recipe!
Adapted from Cooks Illustrated, originally published April 2016, updated with new text January 2024.
I’m going to keep this recipe around for summer parties. It looks great and so easy.
We visited Italy last year, and my sister in law and I tried a different flavor of gelato every day. So good! My daughter in law can’t have dairy, so this recipe will be perfect for our summer gatherings!
I love that it has no dairy too. Enjoy!
I had no idea sorbet was so easy to make! I will definitely try this sometime. Although I will leave the vodka out haha. 🙂
You totally can..
My family would love this! Can’t wait to try it.
With the weather warming up I have been craving something cold, sweet and light. This tangerine sorbet hits all those notes, perfect for the fresh spring sunshine!
Great news!
This sorbet is so refreshing! Loved it.
Excellent!
Sorbet…what a wonderful little pick me up any time of day. I’ve never made it but I will be pinning this recipe for later.
Excellent!
Love the texture. Is that all from the vodka? I rarely keep vodka on hand, can I substitute another clear.liquid?
You can just leave it out. It just makes the texture a bit softer.
I love to make sorbet but have never tried it with citrus. I’m excited to make this one!
You’ll love it !
Ah, gelato shops on a warm day in Italy! Great memories for me too. I haven’t tried making sorbet but your post shows how simple it is. Need to do when it gets a little warmer here.
sounds good!:)
I have never made my own sorbet but I love using my Ice cream maker. This Fresh Tangerine Sorbet is something I need to try right now. The Tablespoon of vodka is pure genius, not even to taste but just enough for it to freeze softer. Just FYI I make margaritas in my ice cream maker lol. Great recipes and I will be trying this !
Genius on the ice cream maker marg’s!! 🙂
I love sorbets! The weather’s finally changing so this is going to be on my to-do list for spring and summer. Thanks for sharing!
Well thank you!
This sorbet is so soft and delicious. I absolutely love that it is so easy to make, too! The vodka helps it keep longer, and the salt totally brings out the flavors even more. Thank you for such a fun, delicious, and easy recipe!
Great, thanks! 🙂
Looks so refreshing and I love how ya set up the ingredient shot! YUM :).
Well thank you 🙂