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.
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