TANGELO SORBET
Tangelos resemble navel oranges but have a slightly thinner skin and stronger citrus flavor, which provides the base for this refreshing dessert. Also try:Tangerine Sorbet, Grapefruit Sorbet
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- In a bowl, stir together tangelo juice, sugar, and lemon juice until sugar is dissolved. Chill juice, covered, until cold, at least three hours. Freeze in an ice-cream machine, according to manufacturer's instructions, until frozen. Transfer to a covered container and store in the freezer until ready to use, up to 1 week.
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
TANGERINE SORBET
Sweet and tangy tangerines give this light but satisfying frozen dessert its citrus flavor. Also try:Tangelo Sorbet, Grapefruit Sorbet
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- In a bowl, stir together tangerine juice, sugar, and lemon juice until sugar is dissolved. Chill juice, covered, until cold, at least three hours. Freeze in an ice-cream machine, according to manufacturer's instructions, until frozen. Transfer to a covered container and store in the freezer until ready to use, up to 1 week.
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