Yield:6 to 8 servings (depending upon size of molds)
5 to 6 cups fresh tangerine juice
4 serrano chiles, 2 sliced
5 tablespoons superfine sugar
2 tangerines, finely zested
2 to 3 tablespoons corn syrup
Place 3 cups of the tangerine juice in a medium nonreactive pan over high heat and bring to a boil. Make a few slits in 2 serranos and add them to the juice. Continue cooking until thickened and reduced to about 1 cup. Remove the serranos and discard. While the mixture is still hot, begin adding the sugar until slightly sweet. Stir until the sugar totally dissolves.
Transfer the thickened juice to a large bowl. Stir in 2 to 3 cups tangerine juice, zest of 2 tangerines, 2 to 3 sliced serranos, 2 to 3 tablespoons corn syrup. Allow to steep overnight, refrigerated.
Strain and pour into ice pop molds. Freeze until frozen.