Tangerine Sorbet With Sake

Name: Tangerine Sorbet With Sake
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 3 cups freshly squeezed tangerine juice, with pulp, from about 4 pounds tangerines (about 12 large); 3/4 cup confectioners’ sugar; 1/2 cup sake, plus more for serving; Citrus leaves, for garnish (optional)

By David Tanis

Published Jan. 8, 2020

Tangerine Sorbet With Sake — Andrew Scrivani for The New York Times

Total Time: 40 minutes, plus freezing
Rating: 4(209)
Comments: Read comments

Even people who don’t want dessert can manage a bowl of fruit sorbet. This one is exceedingly easy, and makes a perfect ending to any meal. Made with fresh tangerine juice and a small amount sugar, the sorbet mixture needs a bit of alcohol to keep it from freezing solid. A little sake does the trick here, while a splash of sake at serving time adds interest. If you’re not a fan of sake, use flavorless vodka in the base, and a citrus-infused vodka or citrus liqueur to finish. The alcohol gives the sorbet a softer consistency, but you can omit it if you wish.

Featured in: A January Dinner Party That Doesn’t Deprive

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Ingredients

Yield:4 to 6 servings

3cups freshly squeezed tangerine juice, with pulp, from about 4 pounds tangerines (about 12 large)
¾cup confectioners’ sugar
½cup sake, plus more for serving
Citrus leaves, for garnish (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Put tangerine juice, confectioners’ sugar and ½ cup sake in a blender and whiz briefly to combine. Transfer to the bowl of an ice cream machine, and churn according to manufacturer’s instructions. (It should be about 20 to 30 minutes, until mixture thickens and holds its shape in a spoon.)
Step 2
Transfer to an airtight container and keep in freezer compartment for at least 2 hours. (Sorbet will keep in the freezer up to two weeks.) To serve, put scoops in small, chilled bowls. Add 2 tablespoons of sake to each bowl. Garnish each with citrus leaf.

Ratings

4 out of 5

209 user ratings

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Comments

Musikate5 years ago

Perfect. I have lots of leftover tangerines and a huge bottle of never used saké. So far so great But like many people I do not possess an ice cream maker. What to do? Can you suggest an alternative, even if it involves hours of arm breaking manual whipping?

Peanut5 years ago

To make sorbet without and ice cream maker, I often use this method, which is similar to a granita: Choose a shallow (less than 1-inch deep) metal pan and freeze it for at least an hour before making the recipe. Pour the chilled base into the pan, cover tightly with plastic wrap and freeze. Scrape the mixture with a fork, moving the sorbet from the edge to the center, every 30 minutes or so to break down the ice crystals.

JPHEdmonds5 years ago

How much sugar to juice? Keeping it simple, corrected proportions by weight for sugar and tangerine: 770g tangerine juice + 1 lemon juice 200g sugar 970 g total with 28 % sugar, including the sugar in the juice Metric weights make it easy to make more or less and keep the balance.

Sam1 year ago

A beautifully refreshing dessert. I’ve made it with mandarin juice, using vodka instead of sake. I’m about to make it without the liqueur or flavoured vodka, and serve it as a palette cleanser between a main of roast sirloin of beef and cherry tart.

Stephanie1 year ago

Have made this many times sticking with the recipe, and it’s always been wonderful.

Jeg5 years ago

LOVED it. Perfection. Indeed, pouring it into a metal pan and stirring it / moving it about a bit every 30 minutes or so is a great substitute method if one doesn't have an ice maker.

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