TANGERINE SORBET WITH SAKE
Even people who don't want dessert can manage a bowl of fruit sorbet. This one is exceedingly easy, and makes a perfect ending to any meal. Made with fresh tangerine juice and a small amount sugar, the sorbet mixture needs a bit of alcohol to keep it from freezing solid. A little sake does the trick here, while a splash of sake at serving time adds interest. If you're not a fan of sake, use flavorless vodka in the base, and a citrus-infused vodka or citrus liqueur to finish. The alcohol gives the sorbet a softer consistency, but you can omit it if you wish.
Provided by David Tanis
Categories easy, ice creams and sorbets, dessert
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put tangerine juice, confectioners' sugar and 1/2 cup sake in a blender and whiz briefly to combine. Transfer to the bowl of an ice cream machine, and churn according to manufacturer's instructions. (It should be about 20 to 30 minutes, until mixture thickens and holds its shape in a spoon.)
- Transfer to an airtight container and keep in freezer compartment for at least 2 hours. (Sorbet will keep in the freezer up to two weeks.) To serve, put scoops in small, chilled bowls. Add 2 tablespoons of sake to each bowl. Garnish each with citrus leaf.
TANGERINE SHERBET
Provided by Food Network
Categories dessert
Time 45m
Yield Makes 1 1/2 quarts
Number Of Ingredients 8
Steps:
- In a bowl, mix together all the ingredients.
- Strain through a fine mesh sieve into a bowl. Chill.
- Freeze in an ice cream freezer according to the manufacturer's directions.
- Combine the sugar and water in a saucepan. Bring to a boil and boil for 1 to 2 minutes, or until the liquid is clear. Remove from the heat.
- Let cool and store in a container, covered, in the refrigerator, until ready to use.
- Yield: 1 cup
TANGERINE SORBET
Tangerines, clementines, and mandarins are interchangeable for this light, refreshing sorbet.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 5h
Yield About 5 cups, serving 6
Number Of Ingredients 4
Steps:
- Combine the water and sugar in a saucepan and bring to boil. Reduce the heat and simmer until the sugar has dissolved. Stir in the corn syrup or honey, remove from the heat and allow to cool. Stir in the tangerine juice. Transfer to a container and chill in the refrigerator for two hours or overnight.
- Chill a container in the freezer. Freeze the juice mixture in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for two hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 48 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.
FRESH TANGERINE SORBET
Categories Dessert Quick & Easy Lunar New Year Winter Tangerine Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 2
Steps:
- In a bowl stir together juice and sugar until sugar is dissolved. Chill juice, covered, until cold, about 3 hours. Freeze juice in an ice-cream maker. Sorbet may be made 1 week ahead.
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
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- In a medium saucepan, mix 1 cup juice with sugar and honey. Heat the mixture over medium heat until the sugar is completely dissolved, stirring occasionally. Remove from heat. Stir in remaining tangerine juice. Cover and refrigerate until very cold, at least 2 hours or, preferably, overnight.
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