Tangerine Sherbet
Inspired by techniques from NYT Cooking.
Sweet tangerine juice and zest churned with a little cold cream into a soft, creamy, pastel sherbet.
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Method
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Equipment
- ice-cream maker
- fine grater
- citrus juicer
- small saucepan
- fine sieve
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 260 kcal |
| Protein | 1.3 g |
| Carbohydrate | 40.9 g |
| of which sugars | 40.7 g |
| of which free sugars | 39.9 g |
| Fat | 11 g |
| of which saturates | 6.9 g |
| Fibre | 0.2 g |
| Salt | 0.4 g |
Protein per 100 kcal
0.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Sherbet
- 1 kg tangerines (about 10)
- 100 g caster sugar
- 30 g light corn syrup or glucose syrup
- 1.5 g fine sea salt or table salt about ¼ tsp
- 120 ml double cream, cold
- 1
Zest. Finely grate the zest of two tangerines into the small pan.
- 2
Juice. Squeeze all the tangerines, picking out the pips, to make about 360 ml.
- 3
Warm. Add the juice, sugar, corn syrup and salt to the zest and warm just to body temperature, stirring, until the sugar has dissolved.
- 4
Chill. Refrigerate until cold, at least 2 h, then strain out the zest.
- 5
Churn. Pour the juice into the machine with the cold cream and churn for 20-25 min until creamy.
- 6
Freeze. Freeze for 1 h before serving; small spoons make it last longer.
Storage
Keep covered with baking paper on the surface in the freezer for up to 1 week. Soften for 5-10 min before scooping.
