Fresh Tangerine Sorbet
Clementine Sorbets With Rose-Wine Gelee
Pomegranate-Tangerine Sorbet

Fresh Tangerine Sorbet

Can be prepared in 45 minutes or less, but requires additional
unattended time.

3 1/2 cups fresh tangerine juice (from about 15 tangerines)
3/4 cup superfine sugar

In a bowl stir together juice and sugar until sugar is dissolved. Chill
juice, covered, until cold, about 3 hours. Freeze juice in an ice-cream
maker. Sorbet may be made 1 week ahead.
Makes about 5 cups.


Clementine Sorbets With Rose-Wine Gelee

Active time: 45 min Start to finish: 4 1/2 hr

For sorbet
7 clementines or small tangerines
1/3 cup sugar
1/3 cup water
For gelee
2 teaspoons unflavored gelatin (less than 1 envelope)
1/2 cup water
2/3 cup sugar
2 cups dry rose wine
1 teaspoon fresh lemon juice

Special equipment: an ice-cream maker
Make sorbet: Finely grate enough zest from clementines to measure 1
teaspoon. Squeeze enough juice from clementines to measure 1 1/2 cups
and transfer to a bowl.
Bring zest, sugar, and water to a boil in a small saucepan over
moderate heat, stirring until sugar is dissolved. Pour through a very
fine sieve into clementine juice.

Freeze in ice-cream maker. Transfer to an airtight container and put in
freezer to harden.
Make gelee: Sprinkle gelatin over water in a small saucepan and let
soften 1 minute. Add sugar and wine, then simmer, stirring constantly
until sugar and gelatin are dissolved and liquid is clear (whitish foam
will disappear). Remove from heat, stir in lemon juice, then transfer
to a metal bowl.
Chill, uncovered, until set, about 4 hours.
Gently whisk gelee to break into small pieces. Serve scoops of sorbet
in stemmed glasses and top with gelee.

Cooks' notes:

..Sorbet can be made 1 week ahead.

..Gelee can be made 3 days ahead and chilled, covered.

Each serving (1/2 cup sorbet and 1/2 teaspoon gelee) about 129
calories and less than 1 gram fat
Makes 6 servings.


Pomegranate-Tangerine Sorbet

The tart-sweet flavor of this sorbet is particularly refreshing after a
rich dinner

3/4 cup sugar
1/2 cup water
2 cups pure pomegranate juice
1 cup tangerine or orange juice
1 tablespoon finely grated tangerine peel or orange peel

Mint sprigs

Combine sugar and water in heavy medium saucepan. Stir over medium heat
until sugar dissolves. Bring to boil. Remove from heat and cool
completely. Whisk in pomegranate juice, tangerine juice and peel.
Transfer mixture to ice cream maker and process according to
manufacturer's instructions. Freeze sorbet in covered container until
firm.
Scoop sorbet into wineglasses. Garnish with mint sprigs and serve.

Serves 6.


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