Tangerine Sorbet

DessertMandarin OrangeSorbet

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

Photography Credit: Elise Bauer

Winter is the season for tangerines and other mandarin oranges.

There’s something wonderfully comforting about enjoying a big bowl of ripe, juicy, sweet mandarins in the middle of dismal, dreary winter.

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Walking around the neighborhood, oranges stand out like light bulbs against their bushy green trees among most of the other trees, now skeletal from the cold.

If you love the flavor of tangerines as much as I do, mandarins are available by the box load at most markets, and Odwalla makes an excellent fresh tangerine juice that you can only buy now, during winter.

Either makes a refreshing, light sorbet!

Homemade ice creams and sorbets tend to be icy, because they don’t have the stabilizers in them that commercial products have. So, it’s usually best to eat them the day they are made, unless you add alcohol or corn syrup to them to help keep them smooth for a day or two more (they will eventually get icy).

In this tangerine sorbet recipe, I couldn’t think of any alcohol to add that wouldn’t detract from the tangerine flavor, so I added a tablespoon of corn syrup (could add more), which helped to keep it from being too icy the next day.

Still, it was better the first day, and more snow-like the second.

Tangerine Sorbet Recipe

  • Prep time: 15 minutes
  • Sorbet churning time: 30 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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How to make ice cream without a machine - tips by David Lebovitz.

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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14 Comments / Reviews

No ImageTangerine Sorbet

Did you make it? Rate it!

  1. joe

    what kind of sugar?

    Show Replies (1)
  2. 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!


  3. 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!


  4. Carolyn Kumpe

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

  5. 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.

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