46 Comments

I made my first batch of this for 2024. This is really one of your best recipes! Always good!

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Did anyone strain the juice to get out the pulp etc from juicing? Also, love the Tovolo containers. Been using them for years. Their ice cream scoop is perfect too.

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We have a beautiful mandarin tree in our Los Angeles yard. My husband followed your tangerine recipe which produced delicious sorbet. It is only topped by our current crop of CaraCara orange sorbet, again with your recipe. Oh my! Thank you.

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Jan 26, 2022Liked by David Lebovitz

Such beautiful photos, this post finally got me over the hurdle to purchase a real ice cream maker! It did not disappoint: simple to make, quick to churn and one of the most amazingly flavorful things I’ve ever eaten in my life! Of course, now that I splurged on the ice cream maker, I also bought David’s ice cream book to complete my DL collection :)

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author

Glad you like the book! An ice cream maker is a nice thing to have and although you don't use it often (or maybe you do?) it's makes making ice cream and sorbets fun :)

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I agree this was delicious!

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Made the sorbet exactly as written and results were incredible! Served it with David’s molasses ginger cake and guests loved the combination. Could not taste gin or Cointreau at all! Just a great sweet-citrus taste. Perfect for winter!

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I am the one person who DOES want the recipe for jelled apple juice. Sounds like something I would enjoy/try. Thank you. Chandler.

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Hi, was wondering if this will work well with satsumas? We have an abundance of those at my local farmers market. The clementines have not come in yet. I definitely want to make this one.

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author

Yes!

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Jan 16, 2022Liked by David Lebovitz

I made this sorbet with blood oranges and one pink grapefruit (I was short on orange juice). It was delicious, and the color was fantastic. Thanks for the inspiration.

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I made it with blood oranges too! Used blood orange vodka instead of gin abs triple sec. Stunning dramatic color and fresh, lively taste.

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Any suggestions on how to get some of those desserts from the truck in Santa Monica??

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author

He published a book based on the series: https://www.rizzoliusa.com/book/9782080248534/

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That sorbet reminds me of Berthillon. I have only had the pleasure once, but the melon (sorbet? Ice cream? so long ago...) was AMAZING. sigh. I need to visit Paris again soon.

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author

Their ice creams and sorbets are so good! They've never revealed what makes them so special, but I don't think anyone minds going there and having them serve you a scoop...or two (or three!)

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David,

Lovely recipe. Thank you. A less expensive alternative to the Tavolo containers are Rubbermaid -Cup 5C Dry Food Container, clear. They are the right size and shape, dishwasher safe and stackable in the freezer. I have used mine for years.

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author

That's great they're freezer-safe. I learned (the hard way!) not all plastic can go in the freezer. A while back I saw some stainless steel ice cream bins but didn't see them in a quick online search, but I'm happy with the Tavolo. They're not inexpensive (I think mine was $14 in the U.S.) but I think/hope it'll last quite a while.

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The very best thing I ever made was a crème fraîche / Rangpur lime sorbet (on a nectarine coulis!). The starting place was the Sour Cream Sorbet recipe by Alain Ducasse found on the NT Times Cooking site. A friend happened to have potted citrus, and I'd never had a Rangpur lime before. Of course, it looks more like a dwarf mandarin, but the name confusion doesn't land with a sense of betrayal as it does with Meyer "lemon" ;-)

People get confused about the presence of dairy on a sorbet, but I think – David may wish to amplify – it's defined by having a syrup base.

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Rangpur limes are really interesting, especially since they're not limes (!) Sorbets don't have dairy in them. Some people do makes syrups and use them as a base but I prefer not to add any water unless I have to (lemon or lime sorbets need to be thinned out as the juice is very strong on its own)

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The tangerines on our tree are finally ripe but are riddled with seeds, which makes for a poor eating experience - so this recipe has arrived at the perfect time! Going to try the recipe this weekend (we've no ice cream maker so will try your linked method).

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As for adding alcohol, I have been guarding a half bottle of eau de vie de clementine Corse by the Maison Brana- it now has a higher purpose than just sipping, although that is pretty fine, too, ice cold out of the freezer. https://www.brana.fr/eau-de-vie-brana-pays-basque-clementine-bio-de-corse-c2x23824452

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I recommend to you John McPhee's book, "Oranges." In his wonderful style, you'll learn more about the history and sociology of citrus than you thought possible. A wonderful read, for fellow citrus geeks.

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author

That's a great book - one of my favorites!!

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