Tangerine Sherbet (Wolfgang Puck) |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
3 cups tangerine juice (from about 18 tangerines) |
10 tangerines, zested and grated minced |
3/4 cup fresh lemon juice (from 5 to 6 lemons) |
4 lemons, zested |
1 1/2 cups simple syrup, recipe follows |
1/4 cup mandarine napoleon liqueur |
2 cups sugar |
1 cup water |
Directions:
1. In a bowl, mix together all the ingredients.
2. Strain through a fine mesh sieve into a bowl. Chill.
3. Freeze in an ice cream freezer according to the manufacturer's directions.
4. Simple Syrup:
5. Combine the sugar and water in a saucepan. Bring to a boil and boil for 1 to 2 minutes, or until the liquid is clear. Remove from the heat.
6. Let cool and store in a container, covered, in the refrigerator, until ready to use.
7. Yield: 1 cup
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