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I made this with tangerine, calamansi and aperol (for the palate-cleanser course in a 9 course meal – I am a cook/caterer). The aperol adds a zesty, bitter orange flavour – it tastes quite grown up: complex and not too sweet.
Hi Jules, oh, I love the idea of a little aperol, I’ll have to try that, thank you!
what kind of sugar?
Hi, Joe! Emma here, managing editor. This recipe uses regular granulated sugar.
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!
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!
Try Grappa another neutral spirit. Nice recipe with beautiful photo.
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.
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
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.
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!
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…).
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!
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.
I would think a shot of absolute citron or even X-Rated vodka would go well. X-Rated is grapefruit flavored.
Amazing. Simply Amazing.