This sorbet is spectacularly flavorful and petty to boot.
Interestingly, food historians trace sorbet’s roots back to the Romans. According to some accounts, Roman Emperor Nero had his runners along the Appian way pass buckets of snow hand over hand from the mountains to his banquet hall where the ice was mixed with honey and wine to make sorbet. Hard to believe but it makes a good story.
Recipe: Tangerine and Blood Orange Sorbet
3 C. fresh tangerine and blood orange juice
3/4 C. granulated sugar
2 T. Corn Syrup (Karo)
Grated zest of two tangerines
Juice tangerines and blood oranges.
Heat 1 cup of juice in a saucepan with sugar and syrup until sugar is dissolved. Cool slightly.
Mix juice sugar mixture with remaining juice and add grated zest.
Chill mixture in refrigerator overnight.
Freeze in your ice cream maker.
Here is the link to the original recipe for this sorbet: