Anya von Bremzen

Tangerine Sorbet

Sorbete de Mandarina

Preparation info
  • Makes about

    1½ quarts

    • Difficulty

      Easy

Appears in
top 1000The New Spanish Table
The New Spanish Table

By Anya von Bremzen

Published 2005

  • About

This intensely citrusy sorbet is ultrarefreshing. Serve it with the Yogurt Cream with Honey Gelée or on its own to offset rich chocolate desserts. Look for plump, juicy tangerines rather than clementines, which will take forever to juice.

Ingredients

  • 1¼ cups sugar
  • ⅓ cup light corn syrup
  • 3 cups

Method

Place the sugar, corn syrup, and ¼ 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, add the tangerine and lemon juices and the tangerine zest, and stir well to mix. Refrigerate the sorbet mixture until