Yield: 8 Servings
|3 cups||Tangerine juice|
|2 teaspoons||Tangerine zest, grated|
|2½ tablespoon||Lemon juice|
In a large saucepan, combine water and sugar and simmer, swirling pan occasionally, until sugar dissolves. Cool to room temperature. Blend in remaning ingerdients and chill thoroughly. Freeze according to instructions for your ice cream maker.
Transfer to freezer containers for storage. Makes about 1 qt.
Posted on GEnie by JUNGLE.BOY, Aug 09, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005