Tangerine Sherbet

Tangerine SherbetRecipe
Photo: Annabelle Breakey; Styling: Emma Star Jensen
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.
Serves 6 to 8


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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)


Total: 1 Hours
Freeze: 4 Hours

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.

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.

Make ahead: Up to 1 week.

Created date

November 2013

Nutritional Information

Calories 141
Caloriesfromfat 16 %
Protein 1.1 g
Fat 2.5 g
Satfat 1.5 g
Carbohydrate 30 g
Fiber 0.4 g
Sodium 21 mg
Cholesterol 7.4 mg