Chad got me this Cuisinart Ice Cream Maker last Valentine’s Day and I have enjoyed making various ice creams, gelato, sorbets, and sherbets. He always has the same reaction to my ice cream, “It’s alright, but not as good as Bluebell.” I tend to disagree, but keep trying to prove him wrong. I finally had a different reaction with this tangelo sherbet. He said, “Wow, this is really good.” I asked if it was better than Bluebell and he said he wasn’t sure, because if he were to buy Bluebell, he would get the vanilla ice cream, not sherbet. Well, I am still counting it as a partial win.
Here in Florida, the temperature is still often in the 70s. The tangelo sherbet was light, refreshing, and perfect for a warm winter day. It was a great use for the large influx of citrus during this time of year.
A tangelo is a type of citrus fruit that is a hybrid of the tangerine and grapefruit. They taste similar to a tangerine and their size varies, from an orange to a grapefruit. I used Orlando tangelos, available from November to February.