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Tangerine Sherbet





Total Time
1 hr



Freeze Time
4 hrs



Total Time
5 hrs

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.”

Tangerine Sherbet




Annabelle Breakey
  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)
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories141
% Daily Value *
Total Fat 2.5g4%

Saturated Fat 1.5g8%
Cholesterol 7.4mg3%
Sodium 21mg1%
Total Carbohydrate 30g11%

Dietary Fiber 0.4g2%
Protein 1.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.