Dessert
Tango tangerine sherbet
PrepPr10 minFreezeFre6 h (freezing)ServesSrv6Ca:PCa:P1:0.5
Ingredients
- 4 cups tangerine sections (about 6 tangerines, peeled and seeded)
- 1/2 cup cream
- 1 cup sugar
- 1 tbsp vanilla extract
Directions
- Peel and section 6 tangerines, removing seeds, to yield 4 cups.
- Freeze tangerine sections for 5-6 hours or overnight.
- Blend frozen tangerine sections, cream, sugar, and vanilla extract until smooth, scraping down sides.
- Serve fresh as soft serve or pour into popsicle molds.
- Freeze in molds for at least 6 hours until solid.
- If frozen solid, defrost in refrigerator for 1 hour before scooping.
Nutrition Facts
Per serving (1 of 16). Does not change when you scale ingredients.
- Calories 108.4375
- Total Fat 44.6g
- Saturated Fat 27g
- Polyunsaturated Fat 0.4g
- Monounsaturated Fat 0.3g
- Cholesterol 162.1 mg
- Sodium 60.5 mg
- Carbohydrate 336.9g
- Fiber 1.9g
- Sugar 241.3g
- Protein 7.2g
- Calcium 251.2 mg
- Phosphorus 132.5 mg
- Ca:P ratio 1:0.5
- Vitamin A 123 mcg
- Vitamin C 293.4 mg
- B1 (Thiamin) 0.6 mg
- B2 (Riboflavin) 0.2 mg
- B3 (Niacin) 0.9 mg
- B5 (Pantothenic) 1.2 mg
- B6 0.4 mg
- Folate 47.3 mcg
- Copper 0.2 mg
- Zinc 0.3 mg
- Selenium 0.9 mcg
