Tangerine Sorbet (Sorbette De Mandarina)

1. 1

   Place the sugar, corn syrup, and 1/4 cup water in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves.

2. 2

   Reduce the heat to medium and cook until a fairly thick syrup forms, 2 to 3 minutes.

3. 3

   Transfer the syrup to a heatproof pitcher or large bowl, and add the tangerine and lemon juices and the tangerine zest, and stir well to mix.

4. 4

   Refrigerate the sorbet mixture until chilled, then freeze it in an ice cream maker following the manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.