Tangerine Sherbet by
Source: Pinterest
This is the recipe that started my sherbet empire at the farmer’s market!
Ingredients
•Zest of 3 tangerines
• 3 cups tangerine juice (from about 20 tangerines), divided
• 3/4 cup sugar
• Pinch of kosher salt
• 2/3 cup half-and-half
Instructions
Heat zest, half the juice, the sugar, and salt together in a small saucepan over medium heat until simmering and sugar has dissolved, about 5 minutes. Add remaining tangerine juice, stirring to combine.
Transfer mixture to a bowl and chill until cold, about 30 minutes. Stir in half-and-half and, if you like, liqueur. 2. Freeze in an ice cream maker according to manufacturer's directions. Transfer to a sealable container and freeze until firm, at least 4 hours. Make ahead: Up to 1 week.
Transfer mixture to a bowl and chill until cold, about 30 minutes. Stir in half-and-half and, if you like, liqueur. 2. Freeze in an ice cream maker according to manufacturer's directions. Transfer to a sealable container and freeze until firm, at least 4 hours. Make ahead: Up to 1 week.