Tangerine Sorbet

• 3 cups (750 ml) freshly squeezed tangerine juice (from about 12 to 15 tangerines, depending on size)
• 3/4 cup (150 g) sugar
• 1 tangerine, preferably unsprayed

1. Mix about 1/2 cup (125 ml) of the tangerine juice with the sugar in a small, nonreactive saucepan.
2. Warm over low heat until the sugar is dissolved, then stir the syrup into the remaining 2 1/2 cups (625 ml) tangerine juice in a medium bowl.
3. Zest the tangerine into the mixture.
4. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
5. Mixed Berry Coulis (page 181) served alongside Tangerine Sorbet makes for a truly eye-popping, colorful dessert, or try the sorbet with a scattering of French Almonds (page 189).

freshly squeezed tangerine juice, sugar, tangerine

Taken from www.epicurious.com/recipes/food/views/tangerine-sorbet-379916 (may not work)