Tangerine Sherbet

Tangerine Sherbet // shutterbean

I remember being so frustrated/perplexed when my parents would get out of kick of my use of the word SHERBERT instead of sherBET when I was little. It took me years to figure it out and when I did, I noticed that I wasn’t the only person who said it that way. Sherbet like it’s a sure bet instead of sure, Burt. Oof.

Tangerine Sherbet // shutterbean

I had a lot of sherbet when I was growing up. I’m not sure why. I think it was something my grandma always had in her freezer and when we went out for ice cream, the color behind the glass at the store was like a DING DING DING, GET ME. Orange was my favorite flavor and I think it had to do with the time I had an Orange Julius with my friend Angela once at the mall when we weren’t supervised by adults.  I chased that creamsicle high for the rest of my childhood. So simple/so good.

Tangerine Sherbet // shutterbean

I was delighted to find this recipe in the Sunset Magazine because I had too many tangerines taking up real estate on my kitchen counter this week and an empty spot in our freezer waiting to be filled with a frozen treat. This sherbet is SUPER flavorful, very light & refreshing and a snap to pull together. If you decide to put a little splash of alcohol on top, we’d be fast friends.

And we’re off! Another simple recipe with great results! Hooray for those.

Make sure you have your ice cream maker attachment ready to go before you start this recipe.

I use an ice cream attachment for my Kitchen-Aid mixer to make any ice cream/sorbet/sherbet.

Tangerine Sherbet // shutterbean

Bust out your microplane zester! It’s time to zest three tangerines.

Tangerine Sherbet // shutterbean

And we juice!  I used my trusty lemon squeezer for this. Made the job super easy.

Tangerine Sherbet // shutterbean

We will need about 3 cups of fresh juice. If you wanna take it REAL easy, you can use pre-squeezed juice.

Tangerine Sherbet // shutterbean

In a saucepan, we are going to had HALF of the juice with sugar & zest. We heat until the sugar dissolves.

Tangerine Sherbet // shutterbean

Set the juice in the fridge. We want to chill!

Tangerine Sherbet // shutterbean

It’s definitely optional, but Cointreau is added to the chilled juice.

Tangerine Sherbet // shutterbean

Then we quickly stir in the half & half.

Tangerine Sherbet // shutterbean

And the mixture goes into your prepped ice cream maker. Follow the manufacture’s directions.

Tangerine Sherbet // shutterbean

Once mine was churned, I added it to a quart ice cream container.

Tangerine Sherbet // shutterbean

Four hours in the freezer and we are ready to scoop!

Tangerine Sherbet // shutterbean

The best part is that you can see little pieces of the zest throughout.

Tangerine Sherbet // shutterbean

It’s like an Orange Julius in a teeny cup. ENJOY.

Tangerine Sherbet

makes about 1 quart

recipe from Sunset Magazine

  • zest of 3 tangerines
  • 3 cups tangerine juice (from about 20 tangerines), divided
  • 3/4 cup sugar
  • pinch of kosher salt
  • 2/3 cup half-and-half
  • 3 tablespoons Cointreau (optional)

Heat zest, half the juice, the sugar, and salt together in a small saucepan over medium heat until simmering and sugar has dissolved, about 5 minutes. Add remaining tangerine juice, stirring to combine. Transfer mixture to a bowl and chill until cold, about 30 minutes. Stir in half-and-half and, if you like, liqueur.

Freeze in an ice cream maker according to manufacturer’s directions. Transfer to a sealable container and freeze until firm, at least 4 hours.

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45 Comments

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  • January 13, 2014

    I have never had any sherbet, nor an orange julius. We don’t really have either here in Australia. We have sorbet? But I get that that’s not the same. SHERBET TIME.

  • January 13, 2014

    Orange Julius in a cup!? SOLD!

    • January 13, 2014

      oops. i just re-read my comment and realized that Orange Julius is always in a cup! D’oh. I meant: Orange Julius in a frozen state!? SOLD!

  • January 13, 2014

    Tracy this looks SO GOOD! So light and refreshing as you said. And the Cointreau or Gran Marnier isn’t optional :) pinned

  • January 13, 2014

    This is the second recipe I’ve seen today that has made me REALLY move “getting an ice cream maker” higher up on the priority list:)

  • January 13, 2014

    I love citrus recipes! I also might have said ‘sherbert’ for most of my childhood…..

  • Joanna
    January 13, 2014

    I think this is what we would call sorbet (sorbay) in the uk? Sherbert (sher-bert) is usually a white fizzy powder in sweets?.
    Either way this looks good!

    • Tracy
      January 13, 2014

      Sorbet doesn’t involve any dairy. When you add a little bit of dairy/half & half or cream to sorbet, it’s called sherbet! It’s like the best of the ice cream/sorbet worlds!

  • January 13, 2014

    Daaaaaang, this flavour looks and sounds like a dream!

  • January 13, 2014

    so PRETTY!!!! I need one of those ice cream attachments!

  • January 13, 2014

    ps I grew up on Orange Julius at the mall near my Grandparent’s house. Y U M.

  • This looks so gorgeously refreshing! I’m with Jenny and need an icecream attachment, stat!

  • January 13, 2014

    Tracy, I still say sher-bert and I’m proud of it! I also grew up on Orange Julius at the mall (we can get it again at Dairy Queen around here), and LOVE my kitchenaid attachment but I don’t have tangerines so I may try it with a combo of grapefruit and oranges. Obvs not an Orange Julius that way but we’ll see how it goes…

    • Tracy
      January 13, 2014

      I bet that would work just fine!!

  • i can never get the pronunciation correct oh well, they are creamy and dreamy thats all it matters.

  • January 13, 2014

    I’m a sher-”bert” pronouncer myself. This looks so refreshing and yummy. Love your photos.

  • January 13, 2014

    This looks divine! And why don’t we spare ourselves any future linguistic confusion by just truncating it to sherbs? As in, this sherbs looks totes adorbs.

    • Tracy
      January 13, 2014

      NOTED!

  • fusilliamy
    January 13, 2014

    Yeah, I got into a heated argument over sherbert vs sherbet. I just KNEW they we were missing an R and that there was no way it was BET. I’m still mocked.

    This looks so fresh and pretty!

  • January 13, 2014

    Sherberrrrrrrrt. That’s how I said it growing up too. Ok, and maybe still sometimes. I love your use of tangerines here, and the Cointreau too (obvi!). How refreshing!

  • Sue
    January 13, 2014

    Think lemons would work with this? I have soooo many lemons right now.

    • Tracy
      January 13, 2014

      most definitely! Just boost up the sugar amount to make sure it’s not too tart.

  • January 13, 2014

    Love that second photo! This recipe looks fantastic. Sherbet was my favorite growing up – now I want it SO BADLY, RIGHT NOW. Lovely job, Tracy!

  • January 13, 2014

    Dang Santa for not bringing me an ice cream maker for Christmas! This looks sooooooooo good!

  • January 13, 2014

    I’ve never met a recipe of yours that I didn’t like, but this has got to be one of the most visually appealing recipes ever. So bright and beautiful! I can’t wait to try this one.

  • Hannah
    January 13, 2014

    My mom insists that “sherbet” is a San Francisco word…a native, born and raised, she always called it that when I was growing up so I never knew it by any other name until my husband laughed at me when I didn’t call his favorite dessert by it’s “proper name”. I now call it sherbet sherbert…my son is going to be so confused.

  • January 14, 2014

    I seriously need this in my life. Like now. Wow. I may just dust off the ice cream maker and give this recipe a whirl! So much yum going on here with those tangerines!!

  • I just really, really want it to be ‘Sure, Burt.’

  • Stacey
    January 14, 2014

    “I chased that creamsicle high for the rest of my childhood.” HA! This made me feel like I found a little gold nugget. I laughed A LOT.

  • January 14, 2014

    That looked easy!

  • January 14, 2014

    It’s definitely written as sherbet, but pronounced sherbert. You are not alone!

  • Lisa
    January 15, 2014

    This looks so good, I will definitely try this soon :) Thank you for all the recipes.

    Oh and I have a question too. The other day I was having a look on istagram and I think I was looking at your photos and somehow ended up on someone elses account. And that person added a photo of two jars of honey. Now I cant find that person again and I keep thinking about that honey (haha strange I know), so I was wondering if you have any honey reccomendations? Or if you happen to know which photo I’m talking about, that would be amazing.

    Thank you.

  • January 15, 2014

    I LOVE sherbert!!! Rainbow was my favorite ever as a kid. The one time I tried to make it it flopped, s I will try your recipe- thanks!!

  • January 15, 2014

    I’ve apparently been pronouncing sherbet wrong my entire life – oh well! It still tastes delicious as sure-bert!

  • January 16, 2014

    So fresh and clean! Thanks!

  • January 17, 2014

    I’m not one to crave frozen treats in the winter time, especially when the highs are in the upper single digits, but this looks so good I might have to break my cold food fast.

  • January 21, 2014

    I just wanted to tell you that I clicked through to your blog because of a Joy the Baker recommendation, and these photographs are the most gorgeous photographs I’ve seen on a blog post in a while. All the orange is just lovely. :0)

    I aspire to have photographs on my blog look like the ones you have here.

    • Tracy
      January 21, 2014

      THank you so much!!!! I appreciate you taking the time to come over here and comment :)

  • January 23, 2014

    There is an ice cream attachment for the Kitchen Aid? How did I not know this??

    • Tracy
      January 23, 2014

      Crazy, right??!!!

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