Best Tangelo Sorbet Recipes

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MANGO TANGO SORBET



Mango Tango Sorbet image

This is a recipe adapted from my Cuisinart® ice cream/yogurt maker booklet. We love the smooth creamy texture even after storing it in the freezer. Our favorite blend of juices is lime and mango. We like to keep it low cal by substituting in no calorie sweetener. This is an especially refreshing dessert on our hot southern summer evenings. I fix it inside while my husband is outside grilling.

Provided by TR6

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 5h15m

Yield 5

Number Of Ingredients 5

2 mangos - peeled, seeded and diced
1 cup white sugar
1 lime, juiced and zested
1 orange, juiced and zested
2 cups tangerine juice

Steps:

  • Place the mango pieces and sugar into a blender. Puree until smooth. Add the lime and orange zest and juices along with the tangerine juice. Puree until evenly blended. Pour into a container, and refrigerate at least 1 hour, preferably overnight.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 65.5 g, Fat 0.4 g, Fiber 2.5 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 2.5 mg, Sugar 62 g

FRESH TANGERINE SORBET



Fresh Tangerine Sorbet image

Categories     Dessert     Quick & Easy     Lunar New Year     Winter     Tangerine     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 2

3 1/2 cups fresh tangerine juice (from about 15 tangerines)
3/4 cup superfine sugar

Steps:

  • In a bowl stir together juice and sugar until sugar is dissolved. Chill juice, covered, until cold, about 3 hours. Freeze juice in an ice-cream maker. Sorbet may be made 1 week ahead.

TANGERINE SORBET



Tangerine Sorbet image

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

Provided by Martha Rose Shulman

Categories     ice creams and sorbets, dessert

Time 5h

Yield About 5 cups, serving 6

Number Of Ingredients 4

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)

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 48 grams

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