Tangerine Sherbet

Recipe courtesy Wolfgang Puck, The Wolfgang Puck Cookbook Random House, 1986

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Rated 5 stars out of 5
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  • Read 1 Review
Total Time:
45 min
Prep
35 min
Cook
10 min
Yield:
Makes 1 1/2 quarts
Level:
--
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Ingredients

  • 3 cups tangerine juice (from about 18 tangerines)
  • 10 tangerines, zested and grated minced
  • 3/4 cup fresh lemon juice (from 5 to 6 lemons)
  • 4 lemons, zested
  • 1 1/2 cups Simple Syrup, recipe follows
  • 1/4 cup Mandarine Napoleon liqueur

Directions

In a bowl, mix together all the ingredients.

Strain through a fine mesh sieve into a bowl. Chill.

Freeze in an ice cream freezer according to the manufacturer's directions.

Simple Syrup:

  • 2 cups sugar
  • 1 cup water

Combine the sugar and water in a saucepan. Bring to a boil and boil for 1 to 2 minutes, or until the liquid is clear. Remove from the heat.

Let cool and store in a container, covered, in the refrigerator, until ready to use.

Yield: 1 cup

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Read all 1 reviews

  • on January 13, 2007

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    This recipe is wonderful. However, I did not go to the trouble of zesting all those tangerines & lemons. I used the zest from 2 tangerines, and 1 lemon, which seemed to be more than enough zest. Also, I substitued Cointreau as the liqueur.

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