Tangerine Sherbet
Inspired by techniques from NYT Cooking.
Sweet tangerine juice and zest churned with a little cold cream into a soft, creamy, pastel sherbet.
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Method
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EU nutrition claims
- Low salt: 0.25 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 158 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
39.9 g per serving
79.8 % of the 50 g daily maximum · 159.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- fine grater
- citrus juicer
- small saucepan
- fine sieve
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 260 kcal |
| Protein | 1.3 g |
| Carbohydrate | 40.9 g |
| of which sugars | 40.7 g |
| of which free sugars | 39.9 g |
| Fat | 11 g |
| of which saturates | 6.9 g |
| Fibre | 0.2 g |
| Salt | 0.4 g |
Protein per 100 kcal
0.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
