Tangerine Sherbet
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Tangerine Sherbet
Last updated 6/12/2012 1:26:11 AM. Recipe ID 60482. Report a problem with this recipe.
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      Title: Tangerine sherbet
 Categories: None
      Yield: 6 Servings
      5 lb Tangerines
      1 c  Minus 1 tb sugar
           Cognac, brandy or orange
           -liqueur to taste
           Mint leaves for garnish
  1. Using a zester or flat grater with 1/16-inch holes, make long
  shred from rind of 1 tangerine. Reserve the shreds.
  2. Cut tangerines in half. Squeeze juice from tangerines into large
  nonaluminum bowl. Save shells if desired to use as serving cups.
  3. Put 1 cup of the juice and sugar into nonaluminum saucepan. Heat
  just until sugar dissolves. Stir warmed mixture into remaining juice.
  Add reserved shreds. Stir in cognac 1 teaspoon at a time to desired
  4. Refrigerate until cold.. Then freeze in ice-cream machine
  according to manufacturer's directions. Then put in freezer at least
  15 minutes before serving. (see note)
  5. Let soften slightly before serving if necessary. Garnish with mint
  NOTE: If an ice-cream machine is unavailable, mixture may be
  still-frozen in shallow nonaluminum bowl or pan. Put into freezer and
  allow to freeze until mixture is solid 2 inches in from sides. Beat
  vigorously with fork. Repeat beating and freezing 2 more times.
  Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or

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Recipe ID 60482 (Apr 03, 2005)

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