Tangerine Sorbet

Name: Tangerine Sorbet
Total time: 5 h
Yield: About 5 cups, serving 6
Ingredients: 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)

By Martha Rose Shulman

Updated Dec. 8, 2022

Tangerine Sorbet — Andrew Scrivani for The New York Times

Total Time: 1 hour, plus at least 4 hours' freezing and refrigeration
Rating: 4(76)
Comments: Read comments

Tangerines, clementines, and mandarins are interchangeable for this light, refreshing sorbet.

Featured in: Tangerine Sorbet

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:About 5 cups, serving 6

125grams (½ cup) water
150grams sugar (approximately ¾ cup)
50grams corn syrup or mild honey (approximately 2 tablespoons)
1000grams freshly squeezed tangerine, Clementine or mandarin juice (1 quart)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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.
Step 2
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.

Tip