Tangerine Sherbet 5 lb Tangerines
1 c Minus 1 tb sugar
Cognac, brandy or orange liqueur to taste
Mint leaves for garnish
Using a zester or flat grater with 1/16-inch holes, make long
shred from rind of 1 tangerine. Reserve the shreds.
Cut tangerines in half. Squeeze juice from tangerines into large
nonaluminum bowl. Save shells if desired to use as serving cups.
Put 1 cup of the juice and sugar into nonaluminum saucepan. Heat
just until sugar dissolves. Stir warmed mixture into remaining juice.
Add reserved shreds. Stir in cognac 1 teaspoon at a time to desired
taste.
Refrigerate until cold.. Then freeze in ice-cream machine
according to manufacturer's directions. Then put in freezer at least
15 minutes before serving. (see note)
Let soften slightly before serving if necessary. Garnish with mint
leaves. Tangerine Sherbet printer friendly version located here.
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