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)
How to Make It
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.
Freeze in an ice cream maker according to manufacturer's directions. Transfer to a sealable container and freeze until firm, at least 4 hours.
Completely agree with Caroline, this sherbet is outstanding! It's so good that we put on a birthday dessert party just so we could share it with our friends.
Made it with the tangerines from my tree. I do not have an ice cream maker so I just put it in the freezer in a container. It took a long time to solidify, almost 24 hours! I wonder if this was because of the Cointreau, I am going to leave it out in the next batch. The texture was not as perfect as churned ice cream, but it was fine, and it's easy to fluff with a fork. My tree still has lots of tangerines so I'm making this again tomorrow. And the day after that. Got to stock up for a long summer.
This was the very best sherbert I've ever tasted! The color was bright and appealing, and the taste was magic! Usually sherberts are mild, but this one is not. Good strong taste and texture is perfect. I used an electric ice cream maker to make it and it took about 30 minutes of churning to finish. The aroma was so enticing. So glad I tried it. I would definitely recommend it to anyone, and for "company coming", it would be a hit!!
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