Tangelo and Cointreau sorbet

Very simple, very refreshing and very delicious!

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Tangelo and Cointreau sorbet

Makes 3 cups

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

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. Allow to cool. Mix in with the tangelo juice and cointreau liqueuer. 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 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.


Easy to peel, tangy-sweet, juicy and bursting with flavour, Seminole tangelos were introduced to New Zealand in the 1950s and 95% of New Zealand's crop is grown right here in Gisborne. 

Tangelos are the inspired result of crossing a mandarin with a grapefruit and are 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.

Our tangelos store well at room temperature out of direct sunlight for a week, but will last much longer in the fridge where their vitamin content is undiminished.

Available from September until December.


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