A good friend dropped off a huge bag of little tangerines on our doorstep the other day and I had to come up with a way to use them all before they went bad; and so came this Tangerine Sorbet. I’ve made it twice now, once with fresh mint and once with fresh basil…both are refreshing and delicious and after all the gluttony of the holidays, I’m so glad to have something sweet that I don’t have to feel so guilty about!
- 2 ½ cups fresh squeezed tangerine juice, depending on the size of your fruit this could be 15-20 tangerines
- 1 tablespoon tangerine zest
- 1 tablespoon lemon zest
- 1 cup water
- ½ cup sugar
- ½ cup fresh basil leaves, chopped (or ½ cup fresh mint leaves, finely chopped)
In a small saucepan on medium low heat combine the water, sugar and basil leaves. Bring to boil and let mixture simmer 5 minutes, stirring occasionally until the sugar is dissolved. Remove from heat, and allow syrup to steep for another 10 minutes. With a fine mesh sieve, strain out basil leaves and add syrup to juice and zest, mixing well. Pour mixture into ice cream maker, following the manufacturer’s directions and allow sorbet to churn 25-30 minutes. Transfer sorbet into an airtight container and freeze. Serve this is in a pretty little glass dish with a fresh sprig of basil (or mint) and try not to eat the whole recipe in one night.