Recipe courtesy of Wolfgang Puck

Tangerine Sherbet

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  • Total: 45 min
  • Prep: 35 min
  • Cook: 10 min
  • Yield: Makes 1 1/2 quarts
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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

Simple Syrup:

2 cups sugar

1 cup water


  1. In a bowl, mix together all the ingredients.
  2. Strain through a fine mesh sieve into a bowl. Chill.
  3. Freeze in an ice cream freezer according to the manufacturer's directions.

Simple Syrup:

  1. 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.
  2. Let cool and store in a container, covered, in the refrigerator, until ready to use.
  3. Yield: 1 cup

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