Sunday, March 07, 2010

Marcella Hazan's Tangerine Sorbet

This is an extraordinarily delicious sorbet which is easy to do if you have an ice cream maker and simple syrup. During the summer I keep the bowl of my ice cream maker in the freezer and I keep simple syrup in the fridge so that I can make sorbet at a moment's notice. You can easily adapt this recipe to almost any fruit, and you can use frozen fruit if fresh is not available.

This is very pretty served in a hollowed out orange--cut about 1/4 off the top of a naval orange, and scoop out the flesh with a sharp spoon.  If you really want to gild the lily, make some chocolate sauce with bittersweet chocolate, butter, and Grand Marnier.

3/4 cup sugar
1/2 cup water

1 cup fresh squeezed tangerine juice
juice from 1/2 lemon
1 tsp (or so) grated tangerine peel
1/4 cup Grand Marnier or Cointreau
1 cup Muscat wine or any not too dry white wine like a Riesling

Make a simple syrup by boiling the sugar and water, stirring frequently.  When all the sugar is dissolved, it's ready.  (Make double & keep the rest for next time.) Let cool.

Combine the simple syrup with all other ingredients and refrigerate.

Stir to combine and freeze in the ice cream mixer.

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