Tangerine Sorbet

• 125 grams (1/2 cup) water
• 150 grams sugar (approximately 3/4 cup)
• 50 grams corn syrup or mild honey (approximately 2 tablespoons)
• 1000 grams freshly squeezed tangerine, Clementine or mandarin juice (1 quart)

1. Combine the water and sugar in a saucepan and bring to boil.
2. Reduce the heat and simmer until the sugar has dissolved.
3. Stir in the corn syrup or honey, remove from the heat and allow to cool.
4. Stir in the tangerine juice.
5. Transfer to a container and chill in the refrigerator for two hours or overnight.
6. Chill a container in the freezer.
7. Freeze the juice mixture in an ice cream maker following the manufacturers instructions.
8. Transfer to the chilled container and place in the freezer for two hours to pack.
9. Allow to soften in the refrigerator for 15 to 30 minutes before serving.

water, sugar, corn syrup, freshly squeezed tangerine

Taken from cooking.nytimes.com/recipes/1014538 (may not work)