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Photo: Annabelle Breakey; Styling: Emma Star Jensen

Tangerine Sherbet

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.

Sunset DECEMBER 2013

  • Yield: Serves 6 to 8
  • Total:1 Hour
  • Freeze:4 Hours


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 141
  • Calories from fat: 16%
  • Protein: 1.1g
  • Fat: 2.5g
  • Saturated fat: 1.5g
  • Carbohydrate: 30g
  • Fiber: 0.4g
  • Sodium: 21mg
  • Cholesterol: 7.4mg

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Tangerine Sherbet recipe