Friday, May 17, 2013

Tangerine Sorbet

As citrus season comes to an end, the last cambro of estate tangerines in our walk-in were turned into a refreshing treat, perfect for welcoming the first warm days of summer.
This simple recipe has three ingredients and the only special equipment that you need is an ice cream machine. There are several ways you can utilize this sorbet. It is great for a light dessert, or scooping into a glass of champagne, or served between courses to cleanse your palate.


Tangerine Sorbet

makes 3.5 cups
3 cups freshly squeezed tangerine juice
2 lemons, juiced
1/2 cup ultra fine sugar
1. Squeeze juice and pour through a fine sieve to remove pulp and seeds.
2. Stir sugar into juice mixture until dissolved.
3. pour mixture into ice cream machine and run for 20 min.
4. store in freezer until ready to serve.


  1. I'm avoiding all processed sugars. Is it possible to use honey in place of the sugar? If so, how much?

  2. Hi Deborah - If your tangerines are sweet enough - you can skip the sugar all together - just taste the juice and see before you even try to add the honey. Honey will work. You will need to hit the juice to dissolve the honey and then chill it all before you put it in your ice cream maker - you will have to taste as you go with the honey and add it until you are happy with level of sweetness. Good luck!!