The Perfect Scoop' Tangerine Sorbet — Cooks Without Borders

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5(94)

Adapted from David Lebovitz.

Where shall we go? What shall we cook? Cooks Without Borders is Leslie Brenner's interactive, personal blog about cooking through the world's cuisines. In your kitchen, you're a citizen of the world. Cooks Without Borders features recipes, stories, photographs and cookbook reviews from Leslie Brenner, a cookbook author, former Los Angeles Times Food Editor, and currently restaurant critic at the Dallas Morning News, along with posts and recipes from guest bloggers. © 2015, 2016 by Leslie Brenner.

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One of our favorite recipes in a book we love, David Lebovitz’s The Perfect Scoop, this easy-to-make sorbet has incredible purity of flavor. Use the best mandarins you can find — organic, if possible — during their season, in winter. Lebovitz’s original recipe calls for 3 cups of tangerine juice, which he estimates is from about 12 to 15 tangerines. We’ve made this twice and got a smaller yield, finding that 15 to 20 juicy tangerines yielded 2 cups. We adjusted down the sugar in the original recipe, and still got the same 1-quart/1-liter volume of sorbet the original recipe anticipates.

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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments: Lebovitz, David: 8580001041346: : Books

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Perfect Scoop, The: 200 Recipes for Ice Creams, Sorbets, Gelatos, Gran – Kitchen Arts & Letters

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1 Ingredient Tangerine Sorbet Recipe

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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments: Lebovitz, David: 8580001041346: : Books

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Tangerine Sorbet - David Lebovitz Newsletter

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Healthy One Ingredient Tangerine Sorbet • The View from Great Island

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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments: Lebovitz, David: 8580001041346: : Books

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The Perfect Scoop, revised and updated

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Tangerine Sorbet Recipe

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Tangerine Sorbet, Recipe

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The Perfect Scoop, revised and updated

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Tangerine Sorbet Recipe

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The Perfect Scoop, revised and updated

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1 Ingredient Tangerine Sorbet Recipe

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