It’s easy to forget that citrus fruits do have a specific season, since they seem abundant all year round. The major exception is tangerines, which are rarely seen except during the winter. My favorite varieties for making this sorbet are the oddly shaped tangelos, whose juice is mischievously tart, and the mottled honey tangerines, whose coarse, funky exterior belies the bright-colored and exceptionally sweet juice within.

　　

Ingredients

makes about 1 quart (1 liter)

　　3 cups (750 ml) freshly squeezed tangerine juice (from about 12 to 15 tangerines, depending on size)

　　3/4 cup (150 g) sugar

　　1 tangerine, preferably unsprayed

　　

Step 1

Mix about 1/2 cup (125 ml) of the tangerine juice with the sugar in a small, nonreactive saucepan. Warm over low heat until the sugar is dissolved, then stir the syrup into the remaining 2 1/2 cups (625 ml) tangerine juice in a medium bowl. Zest the tangerine into the mixture.

　　

Step 2

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

　　

Perfect Pairings

Step 3

Mixed Berry Coulis (page 181) served alongside Tangerine Sorbet makes for a truly eye-popping, colorful dessert, or try the sorbet with a scattering of French Almonds (page 189).

　　The Perfect Scoop