Tangerine Ice

1. 1

   Wash and dry: 3 pounds tangerines or mandarins.

2. 2

   Grate the zest of 2 tangerines into a saucepan.

3. 3

   Juice the tangerines.

4. 4

   There should be about 2 1/4 cups juice.

5. 5

   Pour 1/2 cup of the juice into a saucepan with the zest and: 1/3 cup sugar.

6. 6

   Heat, stirring, just until the sugar is dissolved.

7. 7

   Pour into the remaining juice.

8. 8

   Taste the mixture and add: A squeeze of fresh lemon juice (optional), A tiny pinch of salt.

9. 9

   Taste and add more sugar if needed.

10. 10

    Pour into a shallow nonreactive pan and freeze.

11. 11

    Stir after 1 hour or when the sides and top have developed ice crystals.

12. 12

    Stir again after 2 hours or when slushy.

13. 13

    Chop when solid but not hard.

14. 14

    Transfer to a chilled container.

15. 15

    To make sherbet, increase the sugar to 1/2 cup and chill well.

16. 16

    Freeze according to the instructions for your ice-cream maker.

17. 17

    Add a teaspoon or so of Armagnac or Cognac to the mix.

18. 18

    Save the tangerine halves.

19. 19

    Scrape out all the membranes and freeze.

20. 20

    Scoop frozen sherbet or chopped ice into them and freeze until its time to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.