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
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By guinan_7028121
Laguna Hills, CA
on January 13, 2007
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This recipe is wonderful. However, I did not go to the trouble of zesting all those tangerines & lemons. I used the zest from 2 tangerines, and 1 lemon, which seemed to be more than enough zest. Also, I substitued Cointreau as the liqueur.
Read all 1 reviews