This sparkling tangerine sorbet tastes like winter sunshine in a bowl — bright, fragrant, and naturally refreshing. Fresh juice, aromatic zest, and a hint of vanilla come together to create a sorbet that’s both simple and impossibly elegant. Serve it as a light dessert, a palate cleanser between courses, or a citrusy treat on a warm afternoon.
INGREDIENTS:
4 cups fresh tangerine juice
1 1/2 cups sugar
1 tablespoon fresh lemon juice
2 tablespoons grated tangerine zest
1/2 teaspoon vanilla paste
METHOD:
In a small saucepan, combine 2 cups tangerine juice with the sugar. Set over medium heat and cook, stirring occasionally, until the sugar dissolves completely and the liquid looks clear. Remove from heat and let cool to room temperature.
Stir in the remaining 2 cups tangerine juice, lemon juice, tangerine zest, and vanilla paste.
Pour the mixture into an ice cream maker and freeze according to your machine’s instructions.
Transfer sorbet to a container and freeze until firm enough to scoop.
SERVING SUGGESTIONS:
- Serve in chilled bowls with fresh tangerine segments or pomegranate seeds.
- Pair with almond cookies, shortbread, or biscotti.
- Scoop between thin ginger cookies to make citrus sorbet sandwiches.
- Use as a bright palate cleanser during multi-course meals.
YIELD: Makes about 1 quart.
