In the middle of dreary winter, Clementine tangerines are a sign of hope, like pretty, orange light bulbs illuminating the shortest days of the year. In a festive wooden crate!
Winter in Minnesota this year was especially brutal; the snow came early and often, and lingered until the bitter, sub-zero end.
Look, it’s not that I wasn’t comforted by stewed apples (and apple crisp and apple pie and apple crostata) all winter long… but by the time I (finally) made Mom’s birthday dinner in February, the bright, sunshiny taste of citrus combined with the icy texture of my favorite summer treat was like, um, Christmas in July.
The sorbet was very tart, sour even, and incredibly refreshing. Next time I’ll likely add another 1/4 cup of sugar, but it was delicious as is. The tiny amount of alcohol in the orange liqueur (I used Grand Marnier) kept it creamy and smooth.
Continue reading for the Tangerine Sorbet recipe
|Fresh Tangerine Sorbet|
- 2 cups tangerine puree (I used 15 very small Clementines)
- 1/2 cup sugar
- 1 1/2 tablespoons orange liqueur
- Peel tangerines and puree in the food processor in batches. Push through a strainer.
- Put the sugar in a small saucepan and add just enough juice from the tangerine puree to saturate it very well. Heat, stirring frequently, until the sugar is completely dissolved.
- Stir the sugar mixture back into the reserved tangerine puree.
- Chill thoroughly, then process in your ice cream maker, along with the orange liqueur.
The recipe as written came out quite tart. I’ll add another 1/4 cup of sugar next time.