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1/2 c Water
2/3 c Sugar
3 c Tangerine juice
2 ts Tangerine zest, grated
2 1/2 tb Lemon juice
In a large saucepan, combine water and sugar and simmer, swirling pan
occasionally, until sugar dissolves. Cool to room temperature. Blend
in remaning ingerdients and chill thoroughly. Freeze according to
instructions for your ice cream maker.
Transfer to freezer containers for storage. Makes about 1 qt.
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