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Tangerine Sorbet

Tangerine Sorbet

Whole tangerines, at their peak during the winter holidays, are traditionally given as gifts to children at the Hanukkah feast. Be sure to grate the zest before juicing the fruit. If desired, serve this sorbet alongside slices of Pecan Torte (see related recipe at left).

Ingredients:

  • 4 cups fresh tangerine juice
  • 1 1/2 cups sugar
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. grated tangerine zest

Directions:

In a small saucepan over medium heat, combine 2 cups of the tangerine juice and the sugar. Cook, stirring occasionally, until the sugar dissolves and the mixture is clear. Remove from the heat and let cool.

Stir in the remaining 2 cups tangerine juice and the lemon juice. Add the zest. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Makes about 1 quart.

Adapted from Williams-Sonoma, Complete Entertaining Cookbook, by Joyce Goldstein (Time-Life Books, 1998).