Tangerine Sherbet
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Tangerine Sherbet
  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
  taste.
  
  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
  leaves.
  
  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
  rec.food.cooking
 




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Recipe ID 60482 (Apr 03, 2005)

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