TANGERINE SORBET IN CHOCOLATE SHELLS
Steps:
- Preheat the oven to 350 degrees. Mix the flour and almonds together. In a small, heavy saucepan heat the corn syrup, sugar, butter and chocolate over low heat, stirring constantly until mixture just comes to a simmer. Remove from the heat and stir in the vanilla, then add flour mixture and stir until smooth.
- Butter a cookie sheet and drop the dough by the spoonful, leaving at least 3 inches on all sides for spreading. Bake 4 at a time for 8 to 10 minutes, then remove from the oven and let rest 1 to 1 1/2 minutes. Lift cookies from pan with a thin metal spatula and drape over upside-down coffee cups to form cup-like containers for the sorbet. Continue until you have used all the mixture. Let the shells cool completely on the coffee cups, then stack the shells carefully and, if desired, store in airtight container for up to 3 days.
- To make the sorbet, whisk all the ingredients together in a bowl, stirring until sugar is dissolved. Process in an ice cream maker according to the manufacturer's instructions. Keep frozen until ready to serve. Scoop a ball of tangerine sorbet into each chocolate shell and garnish the plate with wafer cookies, if desired.
CHOCOLATE-TANGERINE SORBET
Make and share this Chocolate-Tangerine Sorbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 1 quart
Number Of Ingredients 4
Steps:
- In a saucepan, heat the water and sugar, stirring often, until the sugar is completely dissolved.
- Remove from heat; add in chocolate and whisk until it is melted.
- Whisk in the tangerine juice.
- Chill mixture thoroughly, then freeze in ice cream maker per manufacturer's instructions; consistency will be soft; may transfer sorbet to freezer container and place in freezer for a firmer sorbet.
Nutrition Facts : Calories 580.5, Sodium 7.1, Carbohydrate 150, Sugar 149.9
FRESH TANGERINE SORBET
Categories Dessert Quick & Easy Lunar New Year Winter Tangerine Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 2
Steps:
- In a bowl stir together juice and sugar until sugar is dissolved. Chill juice, covered, until cold, about 3 hours. Freeze juice in an ice-cream maker. Sorbet may be made 1 week ahead.
TANGERINE SORBET WITH SAKE
Even people who don't want dessert can manage a bowl of fruit sorbet. This one is exceedingly easy, and makes a perfect ending to any meal. Made with fresh tangerine juice and a small amount sugar, the sorbet mixture needs a bit of alcohol to keep it from freezing solid. A little sake does the trick here, while a splash of sake at serving time adds interest. If you're not a fan of sake, use flavorless vodka in the base, and a citrus-infused vodka or citrus liqueur to finish. The alcohol gives the sorbet a softer consistency, but you can omit it if you wish.
Provided by David Tanis
Categories easy, ice creams and sorbets, dessert
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put tangerine juice, confectioners' sugar and 1/2 cup sake in a blender and whiz briefly to combine. Transfer to the bowl of an ice cream machine, and churn according to manufacturer's instructions. (It should be about 20 to 30 minutes, until mixture thickens and holds its shape in a spoon.)
- Transfer to an airtight container and keep in freezer compartment for at least 2 hours. (Sorbet will keep in the freezer up to two weeks.) To serve, put scoops in small, chilled bowls. Add 2 tablespoons of sake to each bowl. Garnish each with citrus leaf.
TANGERINE SORBET
Tangerines, clementines, and mandarins are interchangeable for this light, refreshing sorbet.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 5h
Yield About 5 cups, serving 6
Number Of Ingredients 4
Steps:
- Combine the water and sugar in a saucepan and bring to boil. Reduce the heat and simmer until the sugar has dissolved. Stir in the corn syrup or honey, remove from the heat and allow to cool. Stir in the tangerine juice. Transfer to a container and chill in the refrigerator for two hours or overnight.
- Chill a container in the freezer. Freeze the juice mixture in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for two hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 48 grams
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