Tangerine Cranberry Sorbet Recipes

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CRANBERRY SORBET



Cranberry Sorbet image

This sorbet's sweet-tart taste is so refreshing after a hearty meal. My mother made a batch at least once a year, either for Thanksgiving or Christmas.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 5

1 envelope unflavored gelatin
2-1/4 cups water, divided
4 cups fresh or frozen cranberries
2 cups sugar
2 cups ginger ale, chilled

Steps:

  • In a small bowl, sprinkle gelatin over 1/4 cup water; set aside. In a large saucepan, bring cranberries and remaining water to a boil. Reduce heat; cook until berries pop. Remove from the heat; press cranberries through a sieve or food mill, reserving juice. Discard pulp. , In a large bowl, combine the warm juice, gelatin and sugar until dissolved. Cool to room temperature. Stir in ginger ale. , Pour into a freezer-proof bowl; cover and place in the freezer until mixture is partially frozen. Beat with an electric mixer until light in color. Cover and freeze overnight.

Nutrition Facts : Calories 160 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 1g fiber), Protein 1g protein.

TANGERINE CRANBERRY SORBET



Tangerine Cranberry Sorbet image

This is a very easy recipe to prepare and keep in the freezer before a pantry. It's a light and refreshing finish to a heavy holiday meal. -Pamela Brown, Ingersoll, Ontario

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

1-1/2 cups fresh or frozen cranberries
2 cups water
3 to 4 medium tangerines
2 tablespoons plus 1/2 cup sugar, divided
1 cup light corn syrup

Steps:

  • In a large saucepan, bring cranberries and water to a boil. Reduce heat; simmer for 5 minutes. Meanwhile, using a sharp knife or zester, peel outer layer of one tangerine into strips for garnish. Toss the strips of peel with 2 tablespoons sugar; set aside. Squeeze tangerines to yield 1 cup of juice., Place cranberries with liquid in a sieve over a large bowl. Press berries to remove juices. Discard pulp. Add the tangerine juice, corn syrup and remaining sugar to cranberry juice; stir until sugar is dissolved. Pour into a 9-in. square dish. Cover and freeze until firm, about 3 hours. , Remove from the freezer 30 minutes before serving. Spoon into dessert bowls. Garnish with reserved tangerine peel.

Nutrition Facts : Calories 201 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 2g fiber), Protein 0 protein.

TANGERINE SORBET



Tangerine Sorbet image

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

3 cups strained tangerine juice (from about 10 tangerines)
1/4 cup superfine sugar
1 tablespoon lemon juice

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.

POMEGRANATE-TANGERINE SORBET



Pomegranate-Tangerine Sorbet image

Categories     Ice Cream Machine     Fruit     Dessert     Frozen Dessert     Summer     Vegan     Tangerine     Pomegranate     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

3/4 cup sugar
1/2 cup water
2 cups pure pomegranate juice
1 cup tangerine or orange juice
1 tablespoon finely grated tangerine peel or orange peel
Mint sprigs

Steps:

  • Combine sugar and water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat and cool completely. Whisk in pomegranate juice, tangerine juice and peel. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Freeze sorbet in covered container until firm.
  • Scoop sorbet into wineglasses. Garnish with mint sprigs and serve.

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