They may be small, but tangerines provide a powerful flavor, less tart than traditional oranges, and make for a delicious sherbet. For a dramatic twist, consider adding in a dash of fresh ground black pepper just before freezing.
The clementine is a seedless tangerine, and both are variants of the mandarin orange family. Feel free to use clementines in this recipe to achieve very similar results. These smaller, thinly skinned oranges provide a punch of flavor typically not found in the larger varieties.
YIELD: 1 QUART
INGREDIENTS
- 2 cups sugar
- 1½ cups water
- 2 cups fresh tangerine juice
- Juice of 1 lemon
- ⅓ cup heavy cream
- 1 teaspoon vanilla
PREPARATION
- Place the sugar and water in a small saucepan; stir over medium heat until all of the sugar is dissolved. Allow to cool, and combine with tangerine and lemon juices. Cover and refrigerate until cool.
- In a separate bowl, whip the cream and vanilla to stiff peaks, then fold into the orange mixture.
- Add to ice cream maker and follow manufacturer’s instructions for freezing.
