Tangerine Sorbet

By Jove, the blog is as rusted as the mechanism of our beloved machines. But it still works! I just wish other crankers would write more often. And I wish I could crank with them! When is the next meeting of the ice cream team?

Anyway, I brought the machine home for the Christmas holidays in Auvergne. I thought we would serve gallons of frozen dessert, but due to the huge amount of food already present, we did only one batch. It was still worth bringing the machine!

To go with the chocolate cake of Christmas Eve, the best flavour seemed to be tangerine, light and refreshing seasonal fruit.

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Thus we took the rind of 5 tangerines, and heated it with the sugar syrup (1cup1/2sugar, same for water). We then sieved it and added it to the extracted juice of about 15 tangerines and a lemon. When the liquid cooled down we went cranking.

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The sorbet was of a nice pale orange color, refreshing, not too acidic, in brief a success. Moreover we had the idea of serving it in the actual tangerine skin (or whatever it is called), which made sensation, and provided everybody with just the right amount of delicious sorbet.

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Thibault

Now based in Paris, Thibault and Celine are consistently innovating with new flavours, particularly sorbets. They have a classic half-gallon White Mountain freezer that brings delight throughout France.

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2 Responses

  1. Thibault says:

    A thousand apologies for you Peter, I had not seen your overwhelming contribution before posting mine…

  2. Peter Gerard says:

    Still, you were right to declare our rustiness! Tangerine sorbet looks yummy. I made a similar recipe with blood oranges a while back. Mmmm!

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