I love making juice sorbets.  What is nice about this recipe, you can really substitute any fresh juice and it works just as well.  I have always made these in my ice cream maker but decided this time to try it without. While it was a little more "icy", it was still just as good.  Adding the Vodka stops it from freezing rock solid as really this is just juice and sugar.  You really don't want just a big ice cube!  You cannot taste the vodka as you are only putting in 1 tablespoon for the entire recipe.  I want to try this also with pomegranate or cherry too.  I think those would just be phenomenal.  Now, this should be my last tangerine recipe for a while as the tree is starting to wind down.  Though I suspect in a month or two it will be full again of fruit as it is budding all over the darn thing.  Next will probably be a jam, gosh that sounds super good right now.  I also know that I want to make a vanilla bean tangerine ice cream.  That sounds really yummy and I might bring this recipe or the ice cream recipe to our family reunion this year.  One of the highlights of our family reunion is the homemade ice cream after the big dinner.  Every year we meet at my aunt's house and the extended family celebrates together.  It is such a great time to see cousins, second cousins, cousins twice removed, great aunts and uncles.  There will be anywhere from 30-75 people there each year.  This tradition with the homemade ice creams has been around since before I was born.  It used to be my dad and his sisters who would make the ice cream and now it is up to us "kids" to do so.  Even my son takes part in making ours.  I think this year will be the sorbet and an ice cream.  It's decided.
Hope you enjoy.
Serves 8


  • 15-17 Tangerines (About 4 cups Juice)
  • 1 cup Sugar
  • 15 Mint Leaves (about 1 TBSP)

Optional:  1 TBSP Vodka, the alcohol will stop it from freezing all the way and forming ice chrystals

Peel half and remove the "strings", don't worry about the seeds as you will "strain" this
Place these in a large pot
Turn on medium low and wait 5 minutes
Using a potato masher GENTLY mash a few to release the liquid
Set to simmer
About every 10 minutes use the masher to release more liquid
Let simmer 35-45 minutes
Mash again 
Strain, again I don't use a regular strainer as I wanted the pulp but you can use the fine mesh to remove the pulp.  It really just changes the texture.  Make sure to mash it as much as possible to release all the juice.

The second half*, while the others are simmering, juice them you should get about 2 cups
Add the 1 TBSP Vodka
Place in a container and freeze
Freeze for 6 hours or overnight
Break up with a fork, do not leave any large chunks

Add to your ice cream maker along with the syrup
Chop up the mint and add to the maker as well
Follow your ice cream maker's instructions on making a sorbet
When it is done place into another container, I use a loaf pan lined with parchment paper
Freeze for at least 4 hours before serving

Serve with chocolate syrup or add a scoop to club soda or just as an after dinner dessert.

*I've made this now without freezing the juice and just combined the syrup and juice and set into the refrigerator until cold.  Then placed all into the ice cream maker. It works just as well.

You can also make without an ice cream maker.  Place all into a freezer safe dish and place into the freezer. Every hour stir it really well until it is set.  It will not be as creamy (see pictures as I wanted to try it out) but it is just as tasty.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained from CalorieCount.com. Information based on 4 oz a serving


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