Tangerine Sherbet

If you want an icy confection, go for a sorbet, but if you crave something silky and creamy, try this.

Tangerine Sherbet

1 teaspoon gelatin

2 ½ lbs. honey tangerines (about 6 or 7)

zest from 2 tangerines

½ cup sugar

½ teaspoon salt

2 tablespoons Mandarin Napoleon liqueur

½ cup heavy cream

Add gelatin to 2 teaspoons water in a small saucepan. Remove zest from two of the tangerines.  Set aside.  Juice tangerines. Add sugar, salt and liqueur.  When gelatin dissolves, heat until no longer grainy.  Add juice mixture and heat just until sugar dissolves.  Refrigerate until cold.  Strain mixture, add cream and pour into ice cream maker.  Follow ice cream maker directions until sherbet is thick and creamy.  Transfer sherbet to a container and freeze.

Take out of freezer about 15 minutes before serving.  Serve in a dessert bowl or in the shell of a scraped out tangerine half.

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