Tangerine Yogurt Sherbet

Published Date: March 12, 2025

Prep Time: 10 minutes

Cook Time: 5 minutes (plus 15 minutes chilling)

Total Time: 15 minutes (prep/cook) + Freezing Time (varies by method)

Servings: 4–6

Ingredients

• 1 cup plain whole-milk yogurt (or plain Greek yogurt, for increased protein)

• 2 teaspoons grated tangerine zest (from 2–3 medium tangerines; avoid white pith)

• 1 cup freshly squeezed tangerine juice (from 8 small tangerines, with pulp; see Note)

• ½ packed cup light brown sugar (adds subtle caramel sweetness)

• 2 tablespoons orange liqueur (e.g., Cointreau or triple sec)

• 1 tablespoon rum or brandy (optional; substitute with non-alcoholic white wine or NA orange liqueur for alcohol-free versions)

• Pinch of ground cloves (adds a warm, aromatic spice note)

• Pinch of salt (enhances flavor intensity)

Preparation Instructions

Step 1: Prepare Fresh Tangerine Components

• Zest Extraction: Use a microplane zester or fine grater to zest 2 tangerines, collecting 2 teaspoons of zest (ensure no white pith, as it causes bitterness).

• Juice Preparation: Cut 8 small tangerines in half and juice using a citrus juicer. For pulp-rich texture, strain only if necessary (the recipe specifies "with as much pulp as possible," so raw pulp is retained for depth). Measure 1 cup of juice.

Step 2: Create the Sherbet Base

In a medium non-reactive stainless-steel bowl (e.g., enameled or glass), combine all ingredients:

• Add yogurt, tangerine zest, tangerine juice, brown sugar, orange liqueur, rum/brandy, ground cloves, and salt.

• Dissolve Sugar: Whisk vigorously for 2–3 minutes until sugar is fully dissolved. If sugar lingers, place the bowl in a warm water bath (100°F/38°C) for 1–2 minutes, then cool to room temperature before proceeding.

Step 3: Chill the Base

Cover the bowl with plastic wrap and refrigerate for 15–20 minutes. Chilling ensures the mixture remains smooth during freezing by preventing rapid crystallization.

Step 4: Freeze Using an Ice Cream Machine (Recommended for Silky Texture)

• Prep the Machine: Freeze the ice cream machine bowl for 12–24 hours (per manufacturer instructions).

• Churn the Base: Pour the chilled mixture into the pre-frozen machine bowl. Operate the machine at medium speed until the mixture thickens to a soft-serve consistency (20–25 minutes). The texture should hold shape when scooped.

Step 5: Freeze by Hand (Alternative Method)

• Initial Freeze: Transfer the chilled base to a shallow, freezer-safe container (e.g., a 9×5-inch loaf pan). Freeze undisturbed for 30 minutes.

• Break Up Crystals: After 30 minutes, remove the container and stir vigorously with a fork to break up large ice crystals. Return to the freezer for 30 minutes. Repeat this stirring step every 30 minutes for 3 hours.

• Final Freeze: Transfer the semifrozen mixture to an airtight container and freeze overnight (8–12 hours) for a fully set, scoopable texture.

Step 6: Storage & Serving

• Transfer to Container: Once frozen, scoop the sherbet into an airtight freezer container (glass or plastic with a tight lid) to prevent freezer burn.

• Softening for Serving: Remove the container from the freezer 10–15 minutes before serving to soften slightly (it will retain a firm, scoopable consistency).

Storage Duration

Sherbet will maintain peak flavor for up to 1 week in the freezer.

Reader Tips & Substitutions (From Comments)

• Greek Yogurt: Swap whole-milk yogurt with plain Greek yogurt (add 1–2 tbsp extra yogurt to adjust for thickness).

• Non-Alcoholic (NA) Options: Replace rum/brandy with non-alcoholic white wine. For orange liqueur, substitute 1 tbsp frozen orange juice concentrate (thawed) to enhance citrus notes.

• Citrus Variations: Use Minneola tangelos, blood oranges, or Cara Cara oranges for unique flavor profiles.

Note: The alcohol content (rum/brandy) contributes to a creamy, scoopable texture by reducing freezing point; omit or substitute as desired for alcohol-free versions.

This structured format ensures clarity, professionalism, and completeness, while preserving the original recipe’s intent and flavor profile.