We've always been bigger fans of sherbet than sorbet. Sorbet is virtuous. Sherbet toes that fine line between, "I'm eating fruit for dessert! Go me," and "Oooh, this is creamy. Does this have cream in it? This has cream in it."
Guess what? This has cream in it. That's what makes it good, folks.*
• Tangerine Sherbet from The New York Times
Because we had a box of clementines that we weren't managing to eat fast enough, we decided to use them instead of tangerines. And we were blown away by the clementine-ness of this sherbet. It has such a beautiful, sweet, almost flowery taste to it. It's hardly tart at all. We squeezed our clementines so hastily that we forgot to zest them, so we didn't even include the zest called for in the recipe, and our sherbet still had an unmistakeable depth of clementine flavor.
The only thing that takes any time with this recipe is letting your sugar-fruit juice mixture chill. Otherwise it's a cakewalk. This sherbet is soft—even after a day in the freezer, which is more than we can say for most of our ice creams—and the perfect pale peach color. We're dying to use the template for other fruits.
Our one gripe is that it doesn't make very much. We could have easily doubled the recipe (and we use the KitchenAid ice cream bowl attachment).
*Another article we've read about this recipe mentions that you can use half and half instead of cream. We might try this next time, just to compare.Elderflower Sherbet
(Images: Elizabeth Passarella)