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.
Prep Time30 minutes mins
Cook Time0 minutes mins
Plus freezing time12 hours hrs
Total Time12 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 4
Calories: 261kcal
- 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.
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