Minted Tangerine Sorbet

Minted Tangerine Sorbet

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From: Diabetic Living Magazine

This refreshing sorbet dessert boasts a fruity tangerine taste with a touch of mint. It can also be served as a palate cleanser between courses at your next dinner party.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2¾ cups water
  • ¼ cup sugar
  • 1½ cups lightly packed fresh mint leaves
  • ½ (12 ounce) can frozen tangerine juice-blend concentrate, thawed ( ¾ cup)
  • 1 teaspoon finely shredded lemon peel
  • Mint leaves (optional)


  • Prep

  • Ready In

  1. In a small saucepan, combine water and sugar. Cook and stir until sugar is dissolved. Remove from heat. Stir in the 1½ cups mint leaves. Cover and let stand for 10 minutes. Strain into a large bowl; discard mint leaves. Stir concentrate and lemon peel into strained mixture. Refrigerate for 1 to 2 hours or until chilled.
  2. Freeze in a 2-quart ice-cream freezer according to the manufacturer's directions. Ripen for 4 hours. (Or, transfer mixture to a nonmetal freezer container. Cover and freeze for 4 to 6 hours or until almost firm. Break mixture into small chunks; transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to container. Cover and freeze about 6 hours or until firm.)
  3. To serve, scoop into individual dessert dishes. If desired, garnish with additional mint leaves.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 71 calories; 17 g carbohydrates; 1 g protein; 4 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit

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