Tangerine Dream Sorbet

Serves: 4


1 cup freshly pressed tangerine juice
1 cup plain amasake
1/2 teaspoon vanilla extract


1. Place all the ingredients in a bowl, mix well, and pour into a shallow container (an 8-inch-square glass Pyrex dish works well). Freeze for 6 to 8 hours or until frozen solid.
2. Using a metal spatula or sharp knife, cut or break the frozen mixture into chunks. Place in a food processor, and process quickly with the blending blade until smooth and whipped. (It may be necessary to stop the machine occasionally and stir the mixture to ensure thorough blending.)
3. Quickly spoon the sorbet into parfait glasses and serve immediately, or place the filled glasses in the freezer and serve within a few hours.

For a Change . . .
* Use oranges instead of tangerines.
* If you have an ice cream maker with a one-quart capacity, you can use it to make this sorbet. Simply double the ingredients, add them to the ice cream maker, and then process according to the manufacturer’s directions.

Nutritional Facts:

Serves: 4
Calories from Fat: 0

This Tangerine Dream Sorbet recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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