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Tangerine Sherbet

Photo: Annabelle Breakey; Styling: Emma Star Jensen
Total time 1 hr
Freeze time 4 hrs
Yield Serves 6 to 8
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.


  • 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)

Nutrition 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

How to Make It

  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.

  3. Make ahead: Up to 1 week.