Tangy Citrus Sorbet

Tangy Citrus Sorbet makes a refreshing ending to a rich meal.

Makes about 1 quart


  • 2 tablespoons tangerine/tangelo zest, finely chopped
  • 1 tablespoon lemon zest, finely chopped
  • 1-1/2 cups granulated sugar
  • 1/2 cup water
  • 2-1/4 cups tangerine juice
  • 1/2 cup lemon juice


1. Combine sugar and water in a small saucepan over medium high heat; cook until sugar is dissolved. Allow to cool completely. Stir in zests and juices. Freeze in Cuisinart® Ice Cream, Frozen Yogurt and Sorbet Maker, 20 to 25 minutes.