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Tangerine Sherbet





Yields
Serves 6 to 8



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.

su-Tangerine Sherbet




Photo: Annabelle Breakey; Styling: Emma Star Jensen
  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

Servings 0

Amount Per Serving
Calories 141Calories from Fat 16
% Daily Value *
Total Fat 2.5g4%

Saturated Fat 1.5g8%
Cholesterol 7.4mg3%
Sodium 21mg1%
Total Carbohydrate 30g10%

Dietary Fiber 0.4g2%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.