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Tangerine Sorbet

in Diana's Recipe Book

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Servings: Makes about 1 quart sorbet
Whole tangerines, at their peak during the holidays, are traditionally given as gifts to children at the Hanukkah feast. Be sure to grate the zest before juicing the fruit.

Note: Serve this light tangerine sorbet with your Hanukkah Pecan Torte. Pecan Torte Recipe is listed under this Hanukkah recipes category.

4 cups fresh tangerine juice
1 1/2 cups granulated sugar
1 tbsp. fresh lemon juice
2 tbsp. grated tangerine zest

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 sorbet.

Date: November 29, 2002

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