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1
Freeze the canister of an ice-cream maker overnight.
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2
Drop the gelatin and about 2 tablespoons of water into a small saucepan and turn your back on it.
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3
Strip the zest from two tangerines with a Microplane, a zester or, if you arent that kind of person, a regular potato peeler.
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4
Toss the zest into a bowl (if you used a potato peeler, give it a rough chop first) and squeeze the tangerines, even the naked ones, removing any seeds, to make 1 1/2 cups of juice.
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5
Remembering the saucepan, put a little heat under it until the gelatin starts to look smooth, not grainy.
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6
Then stir in the sugar, salt, juice and zest and turn up the heat, letting it come to something like the temperature of your finger.
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7
Stir to make sure the sugar is dissolved, then chill it in the refrigerator.
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8
When it is cold, strain out the zest and toss the juice into the tank of your ice-cream maker along with the cream, which should be cold, too.
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9
Do whatever you usually do with your ice-cream maker until you have a creamy sherbet.
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10
With luck, you will have an extra hour to chill the sherbet before serving it.
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11
Tiny spoons will make it last longer, but not much longer.
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12
You might think about making twice as much.
