Tangerine Sorbet

So easy! Tangerine sorbet made from fresh tangerine juice, lemon juice, and sugar.

  • Prep time: 15 minutes
  • Yield: Makes a little less than one quart


  • 3 cups fresh tangerine juice (or juice from mandarin oranges)
  • 3 Tbsp lemon juice
  • 3/4 cup sugar
  • 1 Tbsp corn syrup (optional)


1 Pour tangerine juice through a fine mesh sieve into a large bowl. Use a rubber spatula to press as much juice as you can through the sieve, discard remaining pulp.

2 Add lemon juice, sugar, and (optional) corn syrup to the bowl. Stir with a spoon until the sugar has completely dissolved.

3 Process in an ice cream maker according to manufacturer's instructions.

Serve immediately, or chill for a few hours. Best eaten the day it's made.

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  • John Kaay

    Oh My – is this good! I took your advice and used the Odwalla Tangerine juice – you never know what you’re getting with fresh tangerines.
    Publish more ice cream and sorbet recipes!

  • Diane

    I tried your Cranberry Sorbet over Christmas and it was a huge hit. Everyone preferred it to traditionsl Christmas desserts. So I thought I would try this Tangerine Sorbet for a dinner party and again, a sensational hit. These are the lightest and tasty desserts and everyone is happy with just one small scoop because they are so tasty!

  • Carolyn Kumpe

    Try Grappa another neutral spirit. Nice recipe with beautiful photo.

  • imran

    Hi… this looks awesome. I’ll have to try when my mandarins ripen.

    I’ve used a raw egg mixed in to keep a sorbet smooth and prevent iciness (in that case it was a raspberry sorbet). it seemed strange at the time, but it worked and didn’t detract from the flavor.

  • Mickey

    Does this recipe work with any citrus? Lemons? Clementines?

    With lemons I would use Meyer lemons (see our Meyer lemon sorbet, and yes clementines should work as is. We use grapefruit juice in our champagne sorbet. ~Elise

  • dick

    One of my favorite palate cleanser is a small scoop of raspberry sorbet with cranberry juice and a crushed mint leaf. Love it! I just crush the mint leaf with half a tsp of sugar. Put the small scoop of raspberry sorbet in the glass with the crushed mint and then add enough cranberry juice to go half way up the sorbet.

    I would imagine it would work with almost any berry sorbet as well. Your mouth will thank you.

  • Cenk

    Looks delicious. I just churned yet another batch of pomegranate sorbet. I’m going to try this next. Do you think Cointreau will work nicely? Since it is orange flavored, it might not detract from the tangerine flavor too much… Thanks for the recipe!

  • Sylvie, Rappahannock Cook & Kitchen Gardener

    Unless the sorbet is to be served to people who do not drink alcohol, I always use one or two tablespoons of quality liqueur, either with a complimentary flavor (kirsch with cherry sorbet; triple sec with orange; limoncello with lemon etc) or plain vodka. Works very well. This allows me to make lots sorbets in summer when summer fruit are abundant and full of flavor, and eat them weeks or even months later (my little stash of frozen treats, you know, for when a I need a little vitamin boost in the dark of winter…).

  • Scott at Realepicurean

    A sorbet is great between courses to refresh the palate. The best I ever had was a tomato sorbet – people always forget that tomato is a fruit and can be used as such!

  • Elise

    Regarding the addition of alcohol, I would try mixing some with tangerine juice to see what it tastes like un-churned first, and if the taste works for you, go for it. Vodka might work. If you eat it the same day you make it though, you don’t need to add any alcohol to it.

  • [email protected]

    I would think a shot of absolute citron or even X-Rated vodka would go well. X-Rated is grapefruit flavored.

  • Anna

    Amazing. Simply Amazing.