Tangerine Sorbet

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

Tangerine Sorbet
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.

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

Prep Time 15 mins
Sorbet churning 30 mins
Total Time 45 mins
Servings 5 to 6 servings
Yield 1 quart


  • 3 cups fresh tangerine juice (or juice from mandarin oranges)

  • 3 tablespoons lemon juice

  • 3/4 cup sugar

  • 1 tablespoon corn syrup (optional)


  1. Strain the tangerine juice:

    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 the remaining ingredients:

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

  3. Process:

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

    Simple Tip!

    If you don't have an ice cream maker, follow David Leobvitz' tips on how to make ice cream without a machine.

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

Nutrition Facts (per serving)
160 Calories
0g Fat
40g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories 160
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 40g 15%
Dietary Fiber 0g 1%
Total Sugars 40g
Protein 1g
Vitamin C 28mg 142%
Calcium 23mg 2%
Iron 0mg 1%
Potassium 230mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.