Tangerine Sherbet
Annabelle Breakey
This creamy, brightly flavored dessert is delicious served with your favorite cookies, but for a more festive presentation, alternate scoops with vanilla ice cream and pour Champagne over the top.
This recipe, and others like it, can be found in the article “25 Fresh and Vibrant Recipes to Cook This March.”
How to Make It
Step 1
1
Heat zest, half the juice, the sugar, and salt together in a small saucepan over medium heat until simmering and sugar has dissolved, about 5 minutes. Add remaining tangerine juice, stirring to combine. Transfer mixture to a bowl and chill until cold, about 30 minutes. Stir in half-and-half and, if you like, liqueur.
Step 2
2
Freeze in an ice cream maker according to manufacturer's directions. Transfer to a sealable container and freeze until firm, at least 4 hours.
Step 3
3
Make ahead: Up to 1 week.
Ingredients
Zest of 3 tangerines
3 cups tangerine juice (from about 20 tangerines), divided
3/4 cup sugar
Pinch of kosher salt
2/3 cup half-and-half
3 tablespoons orange-flavored liqueur, such as Leopold Bros. or Cointreau (optional)
Directions
Step 1
1
Heat zest, half the juice, the sugar, and salt together in a small saucepan over medium heat until simmering and sugar has dissolved, about 5 minutes. Add remaining tangerine juice, stirring to combine. Transfer mixture to a bowl and chill until cold, about 30 minutes. Stir in half-and-half and, if you like, liqueur.
Step 2
2
Freeze in an ice cream maker according to manufacturer's directions. Transfer to a sealable container and freeze until firm, at least 4 hours.
Step 3
3
Make ahead: Up to 1 week.
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