Tangerine Sorbet

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

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)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    208 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 53 grams carbohydrates; 3 grams dietary fiber; 48 grams sugars; 1 gram protein; 9 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 5 cups, serving 6

Preparation

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.
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.

• Advance preparation: This will keep for a couple of weeks in the freezer but it is best when freshly made.