Tangerine Sherbet
Photo: Annabelle Breakey; Styling: Emma Star Jensen
This creamy, brightly flavored dessert is delicious served with your favorite cookies, but for a more festive presentation, alternate scoops with vanilla ice cream and pour Champagne over the top.
How to Make It
Step 1
1
Heat zest, half the juice, the sugar, and salt together in a small saucepan over medium heat until simmering and sugar has dissolved, about 5 minutes. Add remaining tangerine juice, stirring to combine. Transfer mixture to a bowl and chill until cold, about 30 minutes. Stir in half-and-half and, if you like, liqueur.
Step 2
2
Freeze in an ice cream maker according to manufacturer's directions. Transfer to a sealable container and freeze until firm, at least 4 hours.
Step 3
3
Make ahead: Up to 1 week.
Ingredients
Zest of 3 tangerines
3 cups tangerine juice (from about 20 tangerines), divided
3/4 cup sugar
Pinch of kosher salt
2/3 cup half-and-half
3 tablespoons orange-flavored liqueur, such as Leopold Bros. or Cointreau (optional)
Directions
Step 1
1
Heat zest, half the juice, the sugar, and salt together in a small saucepan over medium heat until simmering and sugar has dissolved, about 5 minutes. Add remaining tangerine juice, stirring to combine. Transfer mixture to a bowl and chill until cold, about 30 minutes. Stir in half-and-half and, if you like, liqueur.
Step 2
2
Freeze in an ice cream maker according to manufacturer's directions. Transfer to a sealable container and freeze until firm, at least 4 hours.
Step 3
3
Make ahead: Up to 1 week.
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