Tangerines are both sharp and sweet, and also juicy. A relation of the mandarin, they’re believed to have originated in Tangiers, Morocco and eventually found their way around the world, becoming popular in warmer climates like Florida and California. I’m not sure what type of tangerines I was given (possibly Murcott), but they’ve made this sorbet so silky and refreshing. It’s like eating sunshine, I can just feel the vitamin C giving me a boost!
4c tangerine juice (about 10-15 tangerines, depending on their size)
zest of 1-2 tangerines
2 tablespoons liquid glucose
In a small saucepan, add one cup of juice and the sugar and glucose and heat, stirring occasionally until the sugar is completely dissolved.
Remove from the heat and pour the mixture back into the remaining tangerine juice. Add the zest and chill the mixture for at least 8 hours.
Make the sorbet in an ice cream maker, according to the manufacturers instructions.
Remove from the freezer 5 minutes before serving so it’s easier to scoop.
- Barely adapted from David Lebovitz.
- You can also add 2 teaspoons of an orange liqueur, like Grand Marnier. Add it in when you add the zest.
- Due to the high water content of the fruit, the glucose is added to prevent ice crystals forming.
© Once Upon An Egg. All images and content are copyright protected. Please don’t use my images without permission. If you want to republish this recipe, please re-write it in your own words, or link back to this post for the recipe.