Tangerine Ginger Sorbet

Tangerines are still in season and they are exploding all over my yard.  While I promised myself I’d make a million things with them this year, so far I’ve only gotten to copious amounts of juice and the Tangerine Vanilla Bean Marmalade.  Well now I’m adding Tangerine-Ginger Sorbet to the list.

I haven’t written about it too much here on Prudent Baby, but I’m sort of obsessed with making ice cream and sorbet.  I experimented with this one and I really like it for a wintry treat.  You can even make it without an ice cream maker, get the full Tangerine Ginger Sorbet recipe after the jump…

Tangerine Ginger Sorbet

3 cups water
1.25 cups sugar (approx)
Grated zest of two tangerines
1 tablespoon peeled chopped fresh ginger
1.5 cups tangerine juice
1 tablespoon lemon juice
1 tablespoon lime juice

1.  Squeeze some fresh tangerine juice (or ask your husband to do it like I did).  I used 1.5 cups.  Try to avoid getting the bitter pith in the juice.  Set it aside.  Peel and chop about a tablespoon or more of fresh ginger

2.  In a pan or pot mix together 3 cups of water, 1 1/4 cups of sugar (or more or less depending on how sweet you like it and how sweet your juice is).  Great the zest of two tangerines in there and about 1-2 tablespoons of peeled & chopped fresh ginger:

Bring that to a boil, stirring to dissolve the sugar, then let it simmer for about ten minutes.

3.  Strain the syrup you just made into a bowl to remove the big pieces of zest and the ginger.  Add the tangerine juice, lemon juice and lime juice (you can use all lemon or all lime, i like lime because it gives it a little bite) and let the whole thing cool, even overnight.

4.  If you have an ice cream maker you can freeze it in there.  I have the kitchen aid mixer attachment and i LOVE it.  you can check it out here (on sale!) KitchenAid Ice Cream Maker Attachment

Or you can put it in an airtight container in the freezer overnight.  In the morning let it defrost a bit, then mix it up and refreeze it.

Eat!  I served it in a halved tangerine rind with some mint sprigs from the garden.

Eat it in the first couple days because it will get all icy if it stays in the freezer any longer.  If you want it to last a day or two more (and be even more delicious), you could add some champagne to it before freezing it.  Yum!




This would be amazing after Asian food! yum!
Remember when we refreshed that pineapple sorbet with champagne after Clare was born? mmmmmmmm…

PS: Yes, I made sorbet while in labor.


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