Tangerine Dream Sorbet Recipes

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TANGERINE SORBET WITH VANILLA CREAM AND CANDIED PISTACHIOS



Tangerine Sorbet with Vanilla Cream and Candied Pistachios image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h55m

Yield 8 to 10 servings

Number Of Ingredients 8

3 cups freshly squeezed tangerine juice
3/4 cup sugar
1 tablespoon Italian bitter liqueur, such as Campari, optional
3 tablespoons sugar
1/4 teaspoon fine salt
1/2 cup shelled pistachios
3/4 cup whipping cream
1 vanilla bean, split lengthwise

Steps:

  • For the sorbet: Combine the tangerine juice, sugar and Campari if using in a medium saucepan. Bring to a simmer, stirring over low heat until the sugar is dissolved. Chill the mixture in the refrigerator for about 20 minutes then process the sorbet in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 2 hours and up to 3 days.
  • For the pistachios: Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Stir the sugar, 1 tablespoon water and the salt together in a medium bowl. Add the pistachios and stir to coat. Spread the pistachios on the prepared baking sheet and bake until the nuts are golden and crisp, about 8 minutes. Allow the nuts to cool, then coarsely chop and set aside.
  • For the vanilla cream: Place the cream in a small bowl. Use a paring knife to scrape the beans from the pod into the cream. Add the empty pod and refrigerate until ready to use.
  • To serve, pour 2 tablespoons of the vanilla cream into a martini glass. Add a scoop of sorbet and garnish with pistachios.

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

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

FRESH TANGERINE SORBET



Fresh Tangerine Sorbet image

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

3 1/2 cups fresh tangerine juice (from about 15 tangerines)
3/4 cup superfine sugar

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.

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