Best 2 Tangerine Sherbet Recipes
Indulge in the delightful flavors of tangerine sherbet, a refreshing and vibrant dessert that is perfect for any occasion. With its tangy citrus flavor and smooth, creamy texture, this frozen treat is a symphony of taste that will tantalize your taste buds and transport you to a tropical paradise. Whether you're looking for a light and airy dessert to end a summer meal or a sweet treat to cool down on a hot afternoon, tangerine sherbet is the perfect choice.
Here are our top 2 tried and tested recipes!
TANGERINE SHERBET
Light, floral citrus plus rich cream equals a great frozen treat. We love this sherbet with tangerines, but oranges are also delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Place tangerine zest in medium bowl. Heat 1/2 cup tangerine juice, the sugar, and 1/2 teaspoon salt in a small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Transfer syrup to bowl with zest. Stir in remaining 2 1/2 cups tangerine juice, the Grand Marnier, and cream. Refrigerate until chilled, about 30 minutes.
- Freeze mixture in an ice cream maker, following manufacturer's instructions. Transfer to a container, and freeze until firm, at least 4 hours.
TANGERINE SHERBET
This sherbet reminds me of long-ago Creamsicles and Orange Juliuses at the mall, but it has a bright juiciness I don't remember from my childhood.
Provided by Pete Wells
Categories ice creams and sorbets, dessert
Time 3h15m
Number Of Ingredients 5
Steps:
- Freeze the canister of an ice-cream maker overnight.
- Drop the gelatin and about 2 tablespoons of water into a small saucepan and turn your back on it. Strip the zest from two tangerines with a Microplane, a zester or, if you aren't that kind of person, a regular potato peeler. Toss the zest into a bowl (if you used a potato peeler, give it a rough chop first) and squeeze the tangerines, even the naked ones, removing any seeds, to make 1 1/2 cups of juice.
- Remembering the saucepan, put a little heat under it until the gelatin starts to look smooth, not grainy. Then stir in the sugar, salt, juice and zest and turn up the heat, letting it come to something like the temperature of your finger. Stir to make sure the sugar is dissolved, then chill it in the refrigerator. When it is cold, strain out the zest and toss the juice into the tank of your ice-cream maker along with the cream, which should be cold, too. Do whatever you usually do with your ice-cream maker until you have a creamy sherbet. With luck, you will have an extra hour to chill the sherbet before serving it. Tiny spoons will make it last longer, but not much longer. You might think about making twice as much.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 108 milligrams, Sugar 35 grams
Tips:
- Use ripe tangerines: The riper the tangerines, the sweeter and more flavorful the sherbet will be.
- Freeze the tangerines before blending: This will help the sherbet freeze more quickly and smoothly.
- Add a little bit of acid: A little bit of lemon juice or lime juice can help to brighten the flavor of the sherbet.
- Don't over-churn the sherbet: Over-churning can make the sherbet icy and grainy.
- Serve the sherbet immediately: Sherbet is best enjoyed fresh. If you need to store it, freeze it in an airtight container for up to 2 weeks.
Conclusion:
Tangerine sherbet is a delicious and refreshing treat that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. With its bright citrus flavor and creamy texture, tangerine sherbet is sure to be a hit with everyone who tries it. So next time you're looking for a refreshing treat, give tangerine sherbet a try. You won't be disappointed.
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