Hale Groves Tangerine Sorbet


Need to use up some of that citrus? This light, refreshing dessert is the perfect finish to a heavy meal! Corn syrup helps keep it from becoming icy (a drawback to homemade frozen desserts), but it is still best eaten as soon as possible after it’s made. Dress it up for company with a garnish of candied tangerine peel!


3 c. juice from Hale Groves Honey Sweet Tangerines, freshly squeezed

3 Tbsp. lemon juice

¾ c. sugar

1 Tbsp. corn syrup


  • Strain tangerine/mandarin juice through a fine mesh sieve into a large bowl. Use a rubber spatula to press as much juice as you can through the sieve; discard remaining pulp.
  • Add lemon juice, sugar and corn syrup to bowl. Stir until the sugar has completely dissolved.
  • Process in an ice cream maker according to manufacturer’s instructions.
  • Serve immediately, or chill for a few hours.
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