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Tangerine Sorbet Serving
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4.2 from 6 votes

Simply Delicious Tangerine Sorbet

Author: Jurga


  • 3 ½ cups fresh squeezed tangerine juice, (roughly 15 medium tangerines or store bought tangerine juice from Trader Joe's.)
  • ½ cup superfine sugar, See Gr8 Tip below


  • Squeeze tangerines and pour juice into a medium bowl.
  • Add sugar and stir until sugar is dissolved.
  • Cover the bowl and refrigerate until well chilled, at least 3 hours.

To Make With an Ice Cream Maker

  • Pour the juice in to an ice cream maker and churn, according to manufacturer's instructions (about 30-40 minutes)
  • After the sorbet is made, transfer to a sealed, airtight container.
  • Freeze until ready to serve.

Without an Ice Cream Maker

  • Make the sorbet mixture (see instructions above).
  • Put the bowl with the sorbet mixture over an ice bath to chill, be careful not to get water into the mixture.
  • Meanwhile, freeze an empty freezer-safe shallow bowl or pan (stainless steel works well). This should take about 45 minutes.
  • Move the chilled sorbet mixture into the frozen bowl or pan.
  • Freeze for about 45 minutes and check the sorbet.
  • As the edges start to freeze, stir the mixture with a whisk or spatula.
  • Return to the freezer.
  • Stir sorbet vigorously every 45 minutes until it is firmly frozen.
  • You may need to repeat 4 or 5 times until sorbet is firmly set.


Gr8 Tips:
  • Regular sugar can be used. Put sugar into your food processor and process until sugar becomes very fine.
  • In order to ensure that the sorbet doesn't freeze too solid, you may want to add a little alcohol (just a touch!) or agave syrup or honey.
Gr8 Do Ahead Tip:
  • Sorbet can be made 2 days in advance. It should be eaten within a few days of making it because it will start to break down and become icy.
Tried this recipe?Mention @Great8Friends or tag #gr8food!