INGREDIENTS
1/2 cup granulated sugar
2 tablespoons tangerine peel, with all white pith removed, finely chopped
2 cups freshly squeezed tangerine juice (about 6 to 8 tangerines)
PREPARATION
In a small non-reactive saucepan, combine the sugar, peel, and 1/2 cup water. Bring the mixture to a boil, stirring until all the sugar has dissolved. Boil for 5 minutes. Remove from heat and let cool to room temperature. Combine the syrup with the juice and freeze in an ice cream maker following the manufacturer’s instructions, or place in a freezerproof container and freeze for several hours or overnight before serving.
Each recipe serves 6. Makes 1 pint.
Preparation time: 30 minutes each plus several hours to freeze.
In a small non-reactive saucepan, combine the sugar, peel, and 1/2 cup water. Bring the mixture to a boil, stirring until all the sugar has dissolved. Boil for 5 minutes. Remove from heat and let cool to room temperature. Combine the syrup with the juice and freeze in an ice cream maker following the manufacturer’s instructions, or place in a freezerproof container and freeze for several hours or overnight before serving.
Each recipe serves 6. Makes 1 pint.
Preparation time: 30 minutes each plus several hours to freeze.