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Tangerine Sherbet

Light, floral citrus plus rich cream equals a great frozen treat. We love this sherbet with tangerines, but oranges are also delicious.

  • Servings: 10
  • Yield: Makes 1 1/2 quarts
Tangerine Sherbet

Source: Martha Stewart Living, May 2010


  • Finely grated zest of 2 tangerines
  • 3 cups fresh tangerine juice (from about 10 tangerines)
  • 1 cup sugar
  • Coarse salt
  • 2 tablespoons Grand Marnier or other orange-flavored liqueur
  • 1/2 cup heavy cream


  1. Place tangerine zest in medium bowl. Heat 1/2 cup tangerine juice, the sugar, and 1/2 teaspoon salt in a small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Transfer syrup to bowl with zest. Stir in remaining 2 1/2 cups tangerine juice, the Grand Marnier, and cream. Refrigerate until chilled, about 30 minutes.

  2. Freeze mixture in an ice cream maker, following manufacturer's instructions. Transfer to a container, and freeze until firm, at least 4 hours.

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