Sorbets are popular cold desserts that have a long but vague history. This frozen, sweet refreshment can be tracked to as early as 3000 BC. It has even been alluded to in the bible when Isaac offered Abraham goat milk mixed with snow. Many agree that its present-day incarnation is one of the many merits of Marco Polo when he rediscovered the Sorbet and brought it back to Italy. The Italians are known to have a very rich culture for fine cuisine and they have elevated this dessert with their unique twist which continues to endure to this day.
Eating a nice cold sorbet is one of the many joys during the hot summer, but don’t discount winters, since there is a prime opportunity to concoct interesting flavors during these cold months. Winter fruits such as the tangerine are not only a delight to snack on, but are also packed with vitamin C which helps boost your resistance to colds and diseases associated with them. Use the whole fruit, its juices, and the skin to get a snack with minimal waste!
If you’re interested in making tangerine sorbet, here’s how:
How to make Tangerine Sorbet
Prep Time: 1 hour + 4 hours to freeze
Yields: 1 quart
- 4 cups (950ml) fresh Hale Groves tangerine juice (about 10 to 14 fruits, depending on size)
- 1 cup (200g) or 3/4 cup sugar (150g) and 2 tablespoons light corn syrup sugar,
- Zest of one or two Hale Groves Honey-Sweet Tangerines
- Optional: 2 teaspoons orange liqueur, such as Cointreau or Grand Marnier
- Mix 1 cup (250ml) of the juice with the sugar, or sugar and corn syrup, and heat – stirring occasionally, until the sugar is completely dissolved.
- Remove from heat and pour the mixture back into the tangerine juice. Add the zest and the orange liqueur (if using).
- Chill the mixture thoroughly, at least 8 hours, or overnight.Freeze the tangerine sorbet mixture in an ice cream maker according to the manufacturer’s instructions. Enjoy.