Okay, I realize that not many of you will be craving a cool treat on a cold day. But citrus season is in full swing here and the tangerines were so beautiful at the market today. And when I opened the New York Times magazine this morning, there was a fun article written by a dad who has a son who loves to "help" in the kitchen. Together, they whipped up a delicious Tangerine Sherbet. I had to make it, it was perfect timing. After all, I had a bag full of tangerines fresh from the market, and heavy cream in the fridge that was needing an important task.
The tangerines were zested, juiced and mixed with sugar and gelatin, just a touch. After cooling in the fridge for a bit, I let it run through the already chilled bowl of my ice cream maker (you do have one, don't you?) and 20 minutes later I was in creamy citrus heaven.
The sherbet tastes like a Creamsicle, or an Orange Julius, but the flavor is much sharper and tangier. The recipe didn't make much and I think that I will have to hide it from the rest of my family. Alright, maybe I will share a little...after all, one of my New Year's resolutions is to be more generous...and have a good attitude about it. Hmph!
1/2 t gelatin
1 1/2 C freshly squeezed tangerine juice (from about 2 1/2 pounds)
zest from 2 tangerines
1/2 t salt
1/2 C sugar
1/2 C heavy cream
Put gelatin along with 2 T water in a small sauce pan. Meanwhile, zest 2 of the tangerines, putting zest in a small bowl. Squeeze all of the tangerines (including the zested ones) to make 1 1/2 C juice. Heat saucepan over medium heat and stir to fully dissolve gelatin. Add juice, zest, salt and sugar and warm only to body temperature, or about 100 degrees. Stir well, to help sugar dissolve. Cool mixture completely in fridge. Strain through fine sieve and pour into the frozen bowl of an ice cream maker with the cream. Freeze for about 20 minutes, or according to manufacturer's directions. Place in a container and put in freezer until solid, about 1 hour.