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Tangelo and Cointreau sorbet


Very simple, very refreshing, and a very delicious dessert!

Tangelo Sorbet - Twisted Citrus

Tangelo and Cointreau sorbet

Makes 3 cups

INGREDIENTS
150g sugar
500ml tangelo juice
2 tablespoons Cointreau (optional)


DIRECTIONS

Squeeze the juice from 4-5 tangelos and measure out 500mls of the juice.

Boil sugar with 1 ¼ cups water for 5-8 minutes. Then allow it to cool. Mix in with the tangelo juice and Cointreau liqueur. Place the mixture in the freezer in a freezer-proof shallow container, or use an ice cream machine to churn the sorbet until frozen.

If chilling in the freezer, allow the sorbet to freeze around the edges of the container, remove and mix with a fork to break up the icy granules into a smooth snow-like mixture. This can also be done in a food processor, in which case wait until the ice is just firm all through.

The freezing and beating process can be repeated, twice. Return to the fridge or freezer to firm before serving.

NZ TANGELOS

Perhaps the juiciest of all citrus, the tangelo is a tasty treat that combines all the best features of a mandarin crossed with a grapefruit.

Easy to peel, tangy-sweet, juicy and bursting with flavour, tangelos are of course an excellent source of vitamin C. 

At their best straight out of their skins, they also make fantastic juice and can be used in preserves, desserts, and baking.

And there’s a reason that 95% of New Zealand's tangelo crops are grown right here in Gisborne. It’s because we’re the citrus capital of our wonderful country, so you can be sure that our sun-ripened tangelos will be the tastiest you’ve ever eaten! 

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