Best Tangerine Dream Sorbet Recipes

Tangerine Sorbet with Vanilla Cream and Candied Pistachios image

Provided by Giada De Laurentiis

Categories dessert

Time 2h55m

Yield 8 to 10 servings

Number Of Ingredients 8

3 cups freshly squeezed tangerine juice
3/4 cup sugar
1 tablespoon Italian bitter liqueur, such as Campari, optional
3 tablespoons sugar
1/4 teaspoon fine salt
1/2 cup shelled pistachios
3/4 cup whipping cream
1 vanilla bean, split lengthwise

Steps:

For the sorbet: Combine the tangerine juice, sugar and Campari if using in a medium saucepan. Bring to a simmer, stirring over low heat until the sugar is dissolved. Chill the mixture in the refrigerator for about 20 minutes then process the sorbet in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 2 hours and up to 3 days.
For the pistachios: Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Stir the sugar, 1 tablespoon water and the salt together in a medium bowl. Add the pistachios and stir to coat. Spread the pistachios on the prepared baking sheet and bake until the nuts are golden and crisp, about 8 minutes. Allow the nuts to cool, then coarsely chop and set aside.
For the vanilla cream: Place the cream in a small bowl. Use a paring knife to scrape the beans from the pod into the cream. Add the empty pod and refrigerate until ready to use.
To serve, pour 2 tablespoons of the vanilla cream into a martini glass. Add a scoop of sorbet and garnish with pistachios.

Fresh Tangerine Sorbet image

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.

Pomegranate-Tangerine Sorbet image

Yield Serves 6

Number Of Ingredients 6

3/4 cup sugar
1/2 cup water
2 cups pure pomegranate juice
1 cup tangerine or orange juice
1 tablespoon finely grated tangerine peel or orange peel
Mint sprigs

Steps:

Combine sugar and water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat and cool completely. Whisk in pomegranate juice, tangerine juice and peel. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Freeze sorbet in covered container until firm.
Scoop sorbet into wineglasses. Garnish with mint sprigs and serve.

Passion Fruit-Tangerine Sorbet image

Yield makes about 1 quart (1 liter)

Number Of Ingredients 4

3 cups (750 ml) freshly squeezed tangerine juice
1 cup (200 g) sugar
1 cup (250 ml) strained fresh passion fruit pulp (from about 12 passion fruits; see Tip) or thawed frozen purée
1/4 cup (60 ml) Champagne or other sparkling wine, or 2 tablespoons (30 ml) vodka

Steps:

In a medium saucepan, warm 1 cup of the tangerine juice with the sugar, stirring until the sugar completely dissolves. Pour the mixture into a medium bowl and add the remaining tangerine juice, the passion fruit pulp or purée, and the Champagne, other sparkling wine, or vodka. Cover and refrigerate until thoroughly chilled.
Freeze in an ice cream machine according to the manufacturer's instructions.
Variation
To make TANGERINE SORBET, omit the passion fruit juice and use a total of 4 cups (1 liter) freshly squeezed tangerine juice.
tip
To strain fresh passion fruit pulp, halve the fruits, scoop the pulp into a strainer set over a bowl, and press the pulp to separate the seeds from the juice. Save a few of the seeds and mix them into the sorbet just after churning.