Do you get as excited as I do when grocery stores start carrying those $5 to $6 bags of tangerines or clementines? We seem to go through one bag in less than a week.They're tangy, sweet, loaded with vitamin C, and they're easy to peel, making them the perfect snack for any time of day.
Like satsumas and clementines, tangerines are a type of mandarin. (Unlike tangerines, clementines have little to no seeds and easy-to-peel skin; satsumas hail from Japan.) The name "tangerine" comes from Tangier, Morocco, which was the port from which the first batch of tangerines were shipped.
Sorbet may not be the first thing that comes to your mind in the middle of a cold winter, but this recipe is worth it. This sorbet is absolutely fabulous!
Tangerine Pomegranate Sorbet
- 3/4 cup sugar
- 1/2 cup water
- 2 cups pure pomegranate juice
- 1 cup tangerine or orange juice
- 1 tablespoon finely grated tangerine peel or orange peel
Combine sugar and water in bowl.
Whisk the pomegranate juice, tangerine juice and peel into the sugar-water mixture. Place the bowl in the freezer for about 15 minutes, until the mixture is very cold.
Transfer mixture to ice cream maker and process according to manufacturer's instructions.
Freeze sorbet in covered container until firm.
Scoop into serving dishes and enjoy!
This light and refreshing dessert is a perfect end to a rich meal. You'll love this sorbet - it's a perfect recipe for tangerine season!