As citrus season comes to an end, the last cambro of estate tangerines in our walk-in were turned into a refreshing treat, perfect for welcoming the first warm days of summer.
This simple recipe has three ingredients and the only special equipment that you need is an ice cream machine. There are several ways you can utilize this sorbet. It is great for a light dessert, or scooping into a glass of champagne, or served between courses to cleanse your palate.
makes 3.5 cups
3 cups freshly squeezed tangerine juice
2 lemons, juiced
1/2 cup ultra fine sugar
1. Squeeze juice and pour through a fine sieve to remove pulp and seeds.
2. Stir sugar into juice mixture until dissolved.
3. pour mixture into ice cream machine and run for 20 min.