Tangerine Blood Orange Sorbet
An easy and beautiful citrus sorbet you can make without an ice cream maker, made with fresh tangerine and blood orange juice.
Ingredients
- ¾ cup (180 g) granulated sugar
- ¼ teaspoon flaky sea salt
- ¼ cup (60 ml) water
- 1 cup (250 ml) fresh tangerine juice from about 6 tangerines, depending on size
- 1 cup (250 ml) fresh blood orange juice from about 6 oranges depending on size
- 1 tablespoon (15 ml) clear neutral spirit such as vodka or gin (optional)
Instructions
- Combine the sugar, salt and water in a small saucepan and bring to a boil. Remove from the heat and stir in the juices and the vodka.
- Strain into a bowl, cover and chill in the refrigerator until cold.
- Freeze the mixture in an ice cream maker according to the directions that came with your model.
- Transfer the sorbet to a lidded shallow freezer container (plastic or metal are best). Cover the sorbet with a piece of plastic wrap, then cover and freeze 2 or 3 hours before serving.
Notes
The sorbet is best enjoyed up to 3 days after churning.
To make sorbet without and ice cream maker:
Choose a shallow (less than 1-inch deep) metal pan and freeze it for at least an hour before making the recipe.
- Follow the recipe to make the fruit syrup base.
- 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.
Nutrition
Serving: 1servingCalories: 139kcalCarbohydrates: 33gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 98mgPotassium: 156mgFiber: 1gSugar: 32gVitamin A: 187IUVitamin C: 33mgCalcium: 12mgIron: 1mg