Tangerine Yogurt Sherbet

By David Tanis

Published March 12, 2025

Tangerine Yogurt Sherbet
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes, plus freezing
Prep Time
10 minutes
Cook Time
5 minutes, plus freezing
Rating
5(23)
Comments
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This easy, refreshing dessert can be made in an ice cream machine or in the freezer with a bowl and spoon. Once it’s set, serve it in tangerine “cups” made from halved, scooped-out tangerines or scoop it into glasses. A few pieces of candied ginger served alongside make a nice addition.

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Ingredients

Yield:4 to 6 servings (about 2 ½ cups)
  • 1cup plain whole-milk yogurt
  • 2teaspoons grated tangerine zest
  • 1cup freshly squeezed tangerine juice, with as much pulp as possible (from 8 small tangerines)
  • ½packed cup light brown sugar
  • 2tablespoons orange liqueur
  • 1tablespoon rum or brandy
  • Pinch of ground cloves
  • Pinch of salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

136 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 0 grams dietary fiber; 26 grams sugars; 2 grams protein; 49 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium stainless-steel bowl, whisk together all of the ingredients until the sugar is dissolved, then add to an ice cream machine to freeze until scoopable. (Alternatively, place the bowl in the freezer for 30 minutes. Remove from freezer and stir every 30 minutes for 3 hours, then freeze overnight.)

  2. Step 2

    Transfer to a container with a lid and store in the freezer until ready to serve. Keep up to one week.

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Ratings

5 out of 5
23 user ratings
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Comments

Z

Hate to be "that" person, but could I use plain Greek yogurt for a little more protein?

Mary

I think the alcohol makes the texture more pleasant - scoopable instead of frozen solid.

maxie

I'd definitely try that. I made this yesterday with Minneola tangelos because I had everything on hand except the tangerines, and I did have tangelos. It was great!

cmr

Made this with blood oranges. Devine.

mvdhill

Made this and think it’s yummy!

@cookingwithclaire

I can't have alcohol. Is there an NA substitute I could use here, to the same effect?

Butterscotch

There are non-alcoholic white wines that you might try in place of the brandy/rum. I don't think I've ever seen a NA brandy, but somebody could be making one. You might want to check. As for the orange liqueur, I think it's in the recipe primarily to enhance the citrus flavor, and I would try replacing it with frozen orange juice concentrate which also does a good job of enhancing orange flavor.

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