Just one ingredient.
Fresh squeezed, bright orange, and naturally sweet.
Don’t think you can wait until the warm weather to enjoy this incredible treat—by then the tangerines will be long gone. I used big juicy honey tangerines, they have a vivid orange color and I think a more pronounced ‘orange’ flavor than regular oranges.
Juice your tangerines and then freeze it solid in a zip lock bag.
Break up the frozen juice into a food processor or blender.
Process until smooth, and then pop it back in the freezer.
Let it firm up for a few hours and then enjoy!
Fresh Tangerine Sorbet
3 cups fresh squeezed tangerine juice (strain out any seeds and pulp)
- Pour the juice into a gallon zip lock bag Seal it securely and lay it flat on a tray.
- Put it in the freezer until frozen solid.
- Break up the frozen juice and put it in a food processor or strong blender. Blend until smooth, stopping occasionally to break up large chunks and help the machine along. Work quickly to minimize melting.
- Spread the sorbet into a metal loaf pan, cover with foil, and put back in the freezer to firm up to a scoop-able consistency. This will take several hours.
Notes: This sorbet will be the best scooping consistency several hours after it is made. The longer is sits in the freezer the harder it will get. If it hardens you have several options. You can leave it out at room temperature, or in the refrigerator, to soften before scooping. You can scrape the hard sorbet with a fork like a granita, or you can let it soften, re-process until smooth, and serve immediately.
This sorbet tastes like fresh juice in frozen form. It’s wonderful as is, but you can also fiddle with it if you want. You can add the juice of a lemon and 1/2 cup of sugar to the mix for a sweeter taste. You can also muddle some mint into the fresh tangerine juice (be sure to strain it out before freezing) for a fresh minty background.