Tangerine Sherbet

Ingredients

• 3 cups tangerine juice (from about 18 tangerines)
• 10 tangerines, zested and grated minced
• 3/4 cup fresh lemon juice (from 5 to 6 lemons)
• 4 lemons, zested
• 1 1/2 cups Simple Syrup, recipe follows
• 1/4 cup Mandarine Napoleon liqueur

Directions

In a bowl, mix together all the ingredients.

Strain through a fine mesh sieve into a bowl. Chill.

Freeze in an ice cream freezer according to the manufacturer's directions.

Simple Syrup:

• 2 cups sugar
• 1 cup water

Combine the sugar and water in a saucepan. Bring to a boil and boil for 1 to 2 minutes, or until the liquid is clear. Remove from the heat.

Let cool and store in a container, covered, in the refrigerator, until ready to use.

Yield: 1 cup