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sorbet in a small glass cup with spoon
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5 from 13 votes

Fresh Tangerine Sorbet

Prep Time30 mins
Plus freezing time12 hrs
Total Time12 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 4
Calories: 261kcal
Author: Paige


  • 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.


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