Tangerine Sorbet and Roasted Chestnuts
Tangerine sorbet, a refreshing dessert for the holidays.
Servings: 6
Ingredients
- 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
Instructions
- 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.