RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Dessert: Tangerine Sorbet - pareve
This comes from the Jewish Family and Life website. Beth. Tangerine Sorbet (Pareve) Preparation Time: 30 minutes Chilling Time: 6 hours or overnight Ingredients 9 large tangerines (10 or 11 if small) use oranges if tangerines are unavailable 1-3/4 cups sugar 1/3 cup freshly squeezed lemon juice 1 cup water With a zester, remove the zest from 4 tangerines or oranges. Juice all the tangerines and set aside. You need about 3-1/2 - 4 cups of juice. Combine the zest, sugar and water in a saucepan and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the syrup is reduced to about 1 cup, about 20 minutes. Remove from heat and let cool. Strain the cooled syrup into a large bowl and save the zest for garnish. Stir in the tangerine juice and cover and refrigerate until well chilled. To speed chilling, place the bowl in a larger bowl filled with ice and stir often. Place the chilled mixture in a stainless steel baking pan and freeze until softly set, about 2 hours. Transfer the mixture to a food processor and mix until smooth and fluffy, about 10 seconds. Repeat the same freezing, mixing process again. Transfer the sorbet to a plastic container and freeze until set, about 4 hours or overnight. Remove the sorbet from the freezer about 15 minutes before serving. Adapted from Nicole Routhier’s Fruit Cookbook, Workman Publishing, 1996. ISBN 0-7611-0506-9
