They may be small, but tangerines provide a powerful flavor, less tart than traditional oranges, and make for a delicious sherbet. For a dramatic twist, consider adding in a dash of fresh ground black pepper just before freezing.
Serves: 10Hands-on: 20 minutesTotal: 2 hours 40 minutesDifficulty: Easy
- 2 cups sugar
- 1½ cups water
- 2 cups fresh tangerine juice
- 2 Tbsp. lemon juice
- ⅓ cup heavy cream
- 1 tsp. vanilla extract
- Place the sugar and water in a small saucepan; stir over medium heat until all of the sugar is dissolved. Allow to cool, and combine with tangerine and lemon juices. Cover and refrigerate until cool.
- In a separate bowl, whip the cream and vanilla to stiff peaks, then fold into the orange mixture.
- Add to ice cream maker and follow manufacturer’s instructions for freezing.