Tangerine Ice

• 1/2 cup sugar
• 3 cups freshly squeezed tangerine juice (about 3 pounds)
• Juice of 2 large limes
• 2 tablespoons orange liqueur or kirsch Champagne, optional.

1. Put the sugar in a mixing bowl and whisk with 1 cup tangerine juice until thoroughly dissolved.
2. Stir in the rest of the tangerine juice, the lime juice, and the orange liqueur or kirsch.
3. Mix well.
4. Pour the mixture into a storage container to a depth of 1 inch, or into a zippered plastic freezer bag.
5. Cover or seal well and freeze for at least 4 hours, or preferably overnight.
6. To serve, chop the frozen mixture roughly with a spatula, then spoon into glasses.
7. Top with a little chilled Champagne if you wish.

sugar, freshly squeezed tangerine juice, limes, orange liqueur

Taken from cooking.nytimes.com/recipes/12246 (may not work)