Chocolate Tangerine Sorbet Recipes

TANGERINE SORBET IN CHOCOLATE SHELLS

Tangerine Sorbet in Chocolate Shells image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 6 to 8 shells

Number Of Ingredients 13

Ingredients

1/2 cup all-purpose flour
1/2 cup ground almonds
1/4 cup light corn syrup
1/4 cup sugar
1/4 cup unsalted butter
1 ounce unsweetened chocolate (1 square)
1/2 teaspoon vanilla extract
2 tablespoons grated fresh tangerine zest
3 1/2 cups freshly squeezed tangerine juice (about 1820 tangerines)
1/2 cup freshly squeezed lemon juice (about 34 lemons)
1 1/4 cups sugar
1/4 cup light corn syrup
6 to 8 wafer cookies, for garnish (optional)

Steps:

Preheat the oven to 350 degrees. Mix the flour and almonds together. In a small, heavy saucepan heat the corn syrup, sugar, butter and chocolate over low heat, stirring constantly until mixture just comes to a simmer. Remove from the heat and stir in the vanilla, then add flour mixture and stir until smooth.
Butter a cookie sheet and drop the dough by the spoonful, leaving at least 3 inches on all sides for spreading. Bake 4 at a time for 8 to 10 minutes, then remove from the oven and let rest 1 to 1 1/2 minutes. Lift cookies from pan with a thin metal spatula and drape over upside-down coffee cups to form cup-like containers for the sorbet. Continue until you have used all the mixture. Let the shells cool completely on the coffee cups, then stack the shells carefully and, if desired, store in airtight container for up to 3 days.
To make the sorbet, whisk all the ingredients together in a bowl, stirring until sugar is dissolved. Process in an ice cream maker according to the manufacturer's instructions. Keep frozen until ready to serve. Scoop a ball of tangerine sorbet into each chocolate shell and garnish the plate with wafer cookies, if desired.

TANGERINE SORBET

Tangerine Sorbet image

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

Ingredients

125 grams (1/2 cup) water
150 grams sugar (approximately 3/4 cup)
50 grams corn syrup or mild honey (approximately 2 tablespoons)
1000 grams freshly squeezed tangerine, Clementine or mandarin juice (1 quart)

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

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