Tangerine Sherbet

If you want an icy confection, go for a sorbet, but if you crave something silky and creamy, try this.

Tangerine Sherbet1 teaspoon gelatin

2 ½ lbs. honey tangerines (about 6 or 7)

zest from 2 tangerines

½ cup sugar

½ teaspoon salt

2 tablespoons Mandarin Napoleon liqueur

½ cup heavy cream

Add gelatin to 2 teaspoons water in a small saucepan. Remove zest from two of the tangerines.  Set aside.  Juice tangerines. Add sugar, salt and liqueur.  When gelatin dissolves, heat until no longer grainy.  Add juice mixture and heat just until sugar dissolves.  Refrigerate until cold.  Strain mixture, add cream and pour into ice cream maker.  Follow ice cream maker directions until sherbet is thick and creamy.  Transfer sherbet to a container and freeze.

Take out of freezer about 15 minutes before serving.  Serve in a dessert bowl or in the shell of a scraped out tangerine half.


2 Comments (+add yours?)

  1. Reginald @ Ceramic Canvas
    Jul 20, 2009 @ 15:49:36

    This looks absolutely yummy!


  2. phylliskirigin
    Jul 20, 2009 @ 16:07:16

    It is, Reg, it is. It has a luxurious mouth feel. Thanks for your comment. If you decide to do links, hope you will add me on.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: