Best 6 Tangerine Sorbet Sorbette De Mandarina Recipes
Indulge in a refreshing and vibrant culinary journey with our delightful tangerine sorbet. This delectable frozen treat is a symphony of flavors, where the tangy sweetness of tangerines takes center stage. Prepared with only a handful of wholesome ingredients, our sorbet is a testament to simplicity and the power of natural flavors.
Alongside our classic tangerine sorbet, we present enticing variations that cater to diverse preferences. For a tropical twist, embark on a flavor adventure with our pineapple and coconut sorbet, where the tropical essence of pineapple harmonizes with the creamy richness of coconut. If you seek a burst of citrusy goodness, our lemon and lime sorbet awaits, offering a refreshing and invigorating treat that will awaken your senses.
For a unique culinary experience, our blood orange sorbet tantalizes taste buds with its deep crimson hue and captivating flavor profile, while our grapefruit sorbet offers a sophisticated balance of sweet and tart.
As a grand finale, our tangerine granita introduces a texturally exciting variation, featuring a delightful combination of fine ice crystals and vibrant tangerine flavors. Each recipe promises a unique sensory experience, ensuring that every scoop is a celebration of freshness and taste.
SIMPLE SORBETTO
Steps:
- Add the berries, syrup, salt and vodka, if using, to a high-speed blender. Pulse the mixture to create a coarse puree. Scrape down the sides of the blender with a rubber spatula. Continue to pulse, scraping down the sides as needed, until smooth and scoop-able. Enjoy immediately or store in the freezer in an airtight container.
TANGERINE SORBET
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
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
MANDARIN SORBET
Sweet, loose-skinned, and with few seeds mandarin oranges are more popular in Vietnam than regular oranges. The small fruits are commonly eaten as a peel-and-eat snack, but may they also be juiced and frozen for sorbet. Served alone or with a cookie, the sorbet is an elegant conclusion to a meal. Find the best tangerines, clementines, or satsumas in your area and juice them yourself. Avoid pasteurized juice, which can have an unpleasant cooked flavor.
Yield makes a scant 4 cups, to serve 6 to 8
Number Of Ingredients 4
Steps:
- To make a sugar syrup, whisk together the sugar and water in a small saucepan, place over medium heat, and bring to a boil. Boil for about 30 seconds, or until the sugar dissolves and the mixture is clear. Remove from the heat and let cool completely before using. (This syrup may be made days, or even weeks, in advance and stored in a tightly covered jar in the refrigerator.)
- In a bowl, stir together the sugar syrup, tangerine juice, and 6 tablespoons lime juice. Taste and add more lime juice if needed to create a strong sweet-tart balance. Strain through a fine-mesh sieve positioned over a bowl. Cover with plastic wrap and refrigerate for at least 24 hours to chill well and develop the flavor.
- Freeze the mixture in an ice-cream maker according to the manufacturer's directions.
- Prepare the base a day or two in advance of churning and let it chill and develop flavor in the refrigerator.
- Churn the sorbet or ice cream at least 2 hours before serving, pack tightly into a container to prevent crystallization, and place in the freezer to firm up and smooth.
- Let the sorbet or ice cream stand at room temperature for about 15 minutes to soften before serving.
- The flavor of a sorbet or ice cream fades after 3 or 4 days. To revive it, thaw it until it is once again a liquid, make any flavor adjustments, and refreeze in an ice-cream maker.
TANGERINE SORBET (SORBETTE DE MANDARINA)
This intensely citrusy sorbet is ultra refreshing. Look for plump, juicy tangerines rather than clementines, which will take forever to juice. Adapted from "The New Spanish Table" cookbook.
Provided by TxGriffLover
Categories Frozen Desserts
Time 40m
Yield 1 1/2 Quarts
Number Of Ingredients 5
Steps:
- Place the sugar, corn syrup, and 1/4 cup water in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves. Reduce the heat to medium and cook until a fairly thick syrup forms, 2 to 3 minutes.
- Transfer the syrup to a heatproof pitcher or large bowl, and add the tangerine and lemon juices and the tangerine zest, and stir well to mix. Refrigerate the sorbet mixture until chilled, then freeze it in an ice cream maker following the manufacturer's instructions.
Nutrition Facts : Calories 872.8, Fat 0.1, Sodium 47.5, Carbohydrate 229.4, Fiber 0.2, Sugar 188.1, Protein 0.2
TANGERINE SORBET WITH VANILLA CREAM AND CANDIED PISTACHIOS
Provided by Giada De Laurentiis
Categories dessert
Time 2h55m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
TANGERINE SORBET WITH SAKE
Even people who don't want dessert can manage a bowl of fruit sorbet. This one is exceedingly easy, and makes a perfect ending to any meal. Made with fresh tangerine juice and a small amount sugar, the sorbet mixture needs a bit of alcohol to keep it from freezing solid. A little sake does the trick here, while a splash of sake at serving time adds interest. If you're not a fan of sake, use flavorless vodka in the base, and a citrus-infused vodka or citrus liqueur to finish. The alcohol gives the sorbet a softer consistency, but you can omit it if you wish.
Provided by David Tanis
Categories easy, ice creams and sorbets, dessert
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put tangerine juice, confectioners' sugar and 1/2 cup sake in a blender and whiz briefly to combine. Transfer to the bowl of an ice cream machine, and churn according to manufacturer's instructions. (It should be about 20 to 30 minutes, until mixture thickens and holds its shape in a spoon.)
- Transfer to an airtight container and keep in freezer compartment for at least 2 hours. (Sorbet will keep in the freezer up to two weeks.) To serve, put scoops in small, chilled bowls. Add 2 tablespoons of sake to each bowl. Garnish each with citrus leaf.
Tips:
- Choose ripe and juicy tangerines: The quality of your tangerines will greatly impact the flavor of your sorbet. Look for tangerines that are deep orange in color, heavy for their size, and have a sweet, citrusy aroma.
- Use a food processor or blender: A food processor or blender is the easiest way to make tangerine sorbet. Simply peel and segment the tangerines, then add them to the food processor or blender along with the other ingredients.
- Chill the mixture thoroughly before churning: This will help the sorbet to set properly. You can chill the mixture in the refrigerator for at least 2 hours, or in the freezer for at least 30 minutes.
- Churn the sorbet according to your ice cream maker's instructions: Most ice cream makers will take about 20-30 minutes to churn the sorbet. Be sure to follow the manufacturer's instructions for best results.
- Serve the sorbet immediately or store it in the freezer: Tangerine sorbet is best enjoyed fresh, but you can also store it in the freezer for up to 2 weeks. When you're ready to serve, simply scoop the sorbet into bowls and enjoy.
Conclusion:
Tangerine sorbet is a delicious and refreshing treat that is perfect for any occasion. It's easy to make, and it's a great way to use up ripe tangerines. So next time you're looking for a sweet and tangy treat, give tangerine sorbet a try. You won't be disappointed!
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