Oranges and tangerines are best in the winter months. Many varieties are only available then, like sunburst tangerines, tangelos and temple oranges. Squeeze the juice and zest and freeze. Make the sherbet in the summer, too, for a refreshing hot weather treat.
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2 cups tangerine or orange juice |
Whisk together juice, zest, and sugar in a big bowl. (A microplane peeler is easiest way to shred the peel.) Stir in cream. Taste. Citrus varies in intensity so be sure to check. Add sugar, a tablespoon at a time, to sweeten. Chill. Freeze in ice cream freezer. |
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