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.
- Before starting, chill both the sorbet mixture (and the pan if not using an ice cream maker) to speed freezing.
- Alcohol is optional, but it helps soften the texture and smooth any icy grains while the sorbet freezes. Keep in mind that the sorbet will melt faster when you serve it, though.
- 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
Calories: 139kcalCarbohydrates: 33gProtein: 1gFat: 1gSodium: 98mgFiber: 1gSugar: 32g
