ORANGE SHERBET
Steps:
- In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
- Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.
TANGERINE SHERBET
Light, floral citrus plus rich cream equals a great frozen treat. We love this sherbet with tangerines, but oranges are also delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Place tangerine zest in medium bowl. Heat 1/2 cup tangerine juice, the sugar, and 1/2 teaspoon salt in a small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Transfer syrup to bowl with zest. Stir in remaining 2 1/2 cups tangerine juice, the Grand Marnier, and cream. Refrigerate until chilled, about 30 minutes.
- Freeze mixture in an ice cream maker, following manufacturer's instructions. Transfer to a container, and freeze until firm, at least 4 hours.
TANGERINE SHERBET
Provided by Food Network
Categories dessert
Time 45m
Yield Makes 1 1/2 quarts
Number Of Ingredients 8
Steps:
- 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.
- 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
TANGERINE SHERBET
This sherbet reminds me of long-ago Creamsicles and Orange Juliuses at the mall, but it has a bright juiciness I don't remember from my childhood.
Provided by Pete Wells
Categories ice creams and sorbets, dessert
Time 3h15m
Number Of Ingredients 5
Steps:
- Freeze the canister of an ice-cream maker overnight.
- Drop the gelatin and about 2 tablespoons of water into a small saucepan and turn your back on it. Strip the zest from two tangerines with a Microplane, a zester or, if you aren't that kind of person, a regular potato peeler. Toss the zest into a bowl (if you used a potato peeler, give it a rough chop first) and squeeze the tangerines, even the naked ones, removing any seeds, to make 1 1/2 cups of juice.
- Remembering the saucepan, put a little heat under it until the gelatin starts to look smooth, not grainy. Then stir in the sugar, salt, juice and zest and turn up the heat, letting it come to something like the temperature of your finger. Stir to make sure the sugar is dissolved, then chill it in the refrigerator. When it is cold, strain out the zest and toss the juice into the tank of your ice-cream maker along with the cream, which should be cold, too. Do whatever you usually do with your ice-cream maker until you have a creamy sherbet. With luck, you will have an extra hour to chill the sherbet before serving it. Tiny spoons will make it last longer, but not much longer. You might think about making twice as much.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 108 milligrams, Sugar 35 grams
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