TANGERINE CRANBERRY SORBET

Tangerine Cranberry Sorbet image

This is a very easy recipe to prepare and keep in the freezer before a pantry. It's a light and refreshing finish to a heavy holiday meal. -Pamela Brown, Ingersoll, Ontario

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

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Ingredients

1-1/2 cups fresh or frozen cranberries
2 cups water
3 to 4 medium tangerines
2 tablespoons plus 1/2 cup sugar, divided
1 cup light corn syrup

Steps:

In a large saucepan, bring cranberries and water to a boil. Reduce heat; simmer for 5 minutes. Meanwhile, using a sharp knife or zester, peel outer layer of one tangerine into strips for garnish. Toss the strips of peel with 2 tablespoons sugar; set aside. Squeeze tangerines to yield 1 cup of juice., Place cranberries with liquid in a sieve over a large bowl. Press berries to remove juices. Discard pulp. Add the tangerine juice, corn syrup and remaining sugar to cranberry juice; stir until sugar is dissolved. Pour into a 9-in. square dish. Cover and freeze until firm, about 3 hours. , Remove from the freezer 30 minutes before serving. Spoon into dessert bowls. Garnish with reserved tangerine peel.

Nutrition Facts : Calories 201 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 2g fiber), Protein 0 protein.