Tangerine Sorbet from Chef Edna Lewis
MAKES ABOUT 1½ QUARTS
1¼ cups sugar
1½ cups water
Grated rind of 2 tangerines
¼ teaspoon salt
5 cups strained tangerine juice (from about 20 tangerines)
Put the sugar and water in a stainless steel saucepan and cook for 10 minutes, until the sugar dissolves. Take from the heat and add the grated rind and salt. Let the mixture stand until cold and then add the tangerine juice. Stir and pour into the cannister of an ice cream maker. Freeze according to the manufacturer’s instructions, as you would ice cream.