Tangerine Sorbet and Roasted Chestnuts
Tangerine sorbet, a refreshing dessert for the holidays.
- 1 cup sugar
- 1 cup water
- zest of half orange and half lemon
- 6-8 tangerines
- 1 large orange juiced
- 1 lemon juiced
- 3 tablespoons rum or 2 tablespoons dark rum
Make simple syrup by boiling sugar and water. Add zest. Set aside.
Carefully cut tops off tangerines. You will use six of them as serving cups.
Carefully pull out the tangerines, not breaking shells.
Juice all fruit. Add to cooled simple syrup. Chill completely.
Process through ice cream maker. Add rum at end.
Chill for several hours to overnight. Freeze tangerine shells.
Fill frozen shells with sorbet. Freeze again for at least one hour.