Tangerine Sorbet With Sake Recipes

Steps:

• Put tangerine juice, confectioners' sugar and 1/2 cup sake in a blender and whiz briefly to combine. Transfer to the bowl of an ice cream machine, and churn according to manufacturer's instructions. (It should be about 20 to 30 minutes, until mixture thickens and holds its shape in a spoon.)
• Transfer to an airtight container and keep in freezer compartment for at least 2 hours. (Sorbet will keep in the freezer up to two weeks.) To serve, put scoops in small, chilled bowls. Add 2 tablespoons of sake to each bowl. Garnish each with citrus leaf.

Steps:

• In a bowl, stir together tangerine juice, sugar, and lemon juice until sugar is dissolved. Chill juice, covered, until cold, at least three hours. Freeze in an ice-cream machine, according to manufacturer's instructions, until frozen. Transfer to a covered container and store in the freezer until ready to use, up to 1 week.

Steps:

• Combine the water and sugar in a saucepan and bring to boil. Reduce the heat and simmer until the sugar has dissolved. Stir in the corn syrup or honey, remove from the heat and allow to cool. Stir in the tangerine juice. Transfer to a container and chill in the refrigerator for two hours or overnight.
• Chill a container in the freezer. Freeze the juice mixture in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for two hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.

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.

Steps:

• In a bowl stir together juice and sugar until sugar is dissolved. Chill juice, covered, until cold, about 3 hours. Freeze juice in an ice-cream maker. Sorbet may be made 1 week ahead.