The Perfect Scoop' Tangerine Sorbet — Cooks Without Borders

August 27,2024

Adapted from David Lebovitz.

Where shall we go? What shall we cook? Cooks Without Borders is Leslie Brenner's interactive, personal blog about cooking through the world's cuisines. In your kitchen, you're a citizen of the world. Cooks Without Borders features recipes, stories, photographs and cookbook reviews from Leslie Brenner, a cookbook author, former Los Angeles Times Food Editor, and currently restaurant critic at the Dallas Morning News, along with posts and recipes from guest bloggers. © 2015, 2016 by Leslie Brenner.

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One of our favorite recipes in a book we love, David Lebovitz’s The Perfect Scoop, this easy-to-make sorbet has incredible purity of flavor. Use the best mandarins you can find — organic, if possible — during their season, in winter. Lebovitz’s original recipe calls for 3 cups of tangerine juice, which he estimates is from about 12 to 15 tangerines. We’ve made this twice and got a smaller yield, finding that 15 to 20 juicy tangerines yielded 2 cups. We adjusted down the sugar in the original recipe, and still got the same 1-quart/1-liter volume of sorbet the original recipe anticipates.

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