Spiced Colada
Pete Wells, the Rusty Knot
11 ratings with an average rating of 5 out of 5 stars
11
Tangerine Sherbet
Updated Nov. 8, 2023
- Total Time
- 3 hours 15 minutes, plus overnight freezing of container
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- ½teaspoon gelatin
- 2¼pounds tangerines
- ½cup sugar
- ¼teaspoon salt
- ½cup heavy cream, chilled
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
223 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 35 grams sugars; 2 grams protein; 106 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Freeze the canister of an ice-cream maker overnight.
- Step 2
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 1½ cups of juice.
- Step 3
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.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Kerry
In the Pacific Northwest in February, citrus is plentiful and sunshine is not. This was the perfect way to use one to conjure the other. Slight modification would be to reduce the sugar by half or make sure your tangerines are more tart than sweet.
Jacqueline K
No tangerines this time of year, so I used mandarin oranges. I also used a tablespoon of Grand Marnier instead of vodka to keep it from getting rock hard in the freezer. It was the freshest, most flavorful summer treat imaginable.
Joe
I usually make recipes from more serious sources than NYT because I prefer tastier food to the unnecessary prose on display in both this recipe and the comments. I make lots of ice cream, and the problem with this recipe was the bitterness that comes from zesting the rind. I used a microplane, and the oils from the rind leach out and create a weirdly unctuous sorbet. Skip that part and you'll have a better one. Otherwise you'll be eating Goo Gone.
Kay, Thyme with Friends
Wow! This is divine! I substituted a can of coconut milk unsweetened for the dairy cream so my guests who are vegan could enjoy it also. Warmed it with the other ingredients so the coconut fat would incorporate. Easy to do and absolutely scrumptious! Definitely double the recipe. Love it!
Kim
gelatin is not vegan.
Jan
Very tasty, but be forewarned: this yields a very small amount, less than 3 cups, I think. Was enough for 4 small servings
Brian Collins
Has anybody adapted this recipe for use in a White Mountain ice cream maker?
Kerry
In the Pacific Northwest in February, citrus is plentiful and sunshine is not. This was the perfect way to use one to conjure the other. Slight modification would be to reduce the sugar by half or make sure your tangerines are more tart than sweet.
seth
what's the final yield, 2-3 cups?
john
Try 1/8 tsp salt. Add more ? to taste.
Taylor
Bless you, Pete, for this recipe. BLESS YOU. So tasty.
Private notes are only visible to you.
Advertisement
