Recipe courtesy of Wolfgang Puck
Tangerine Sherbet
- Yield: Makes 1 1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 107
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 25
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 2
- Total: 45 min
- Prep: 35 min
- Cook: 10 min
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
Simple Syrup:
2 cups sugar
1 cup water
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:
- 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