Sicilian Tangerine Sorbet (page 2 of 2)Home >> Recipes
Pour the tangerine juice into the syrup.
Why add lemon juice? The tart and the sweet are what sorbets are about. But it is the tart, my friend, that is the soul of the party. Tangerines are usually bland and need something to kick their ass so that the dessert is a success. Lemon juice is an obvious choice, but a chemically-minded chef might use ascorbic acid.
Mix the lemon juice with the tangerine juice, water and sugar. Drink some - is it tart enough? Too sweet maybe? You know what to do.
Now for our most devious touch. A drop of orange blossom flower will add another dimension to our sorbet's flavor. But don't overdo it - a drop will do or the whole thing will reek like an insurance salesman's checkout-counter cologne.
That's it - just pour into the ice cream churner. No ice cream machine? No worry. Just pour the liquid into a flat dish small enough to fit inside your fridge and leave until almost frozen. Then remove and grind down in a mixer or manually with a fork, and freeze again. Do this a couple times until you obtain a smooth mixture with no visible crystals. This is how people do it in Sicily.
Remove the tangerine shells from the freezer. Take one in your hand - it will be hard.
Carefully spoon the sorbet into the shell.
With the churning and added liquid, there is plenty to go to fill each rind, and then some. Cover with the top and place back in the freezer until ready. Remove them 30 minutes before serving so they will not be too hard.
Would this dessert have been nicer had my tangerines had their leaves on? You bet.
The next week I did one with blood oranges - delicious!
Different color but lovely taste as well. No orange blossom water needed here. Feel free to change the amount of sugar or to use no water for a stronger taste.