TANGERINE SORBET

1/2 cup water
2/3 cup sugar
3 cups tangerine juice
2 tsp tangerine zest, grated
2 1/2 tbsp lemon juice

In a large saucepan, combine water and sugar and simmer, swirling pan occasionally, until sugar dissolves. Cool to room temperature.

Blend in remaining ingredients and chill thoroughly.

Freeze according to instructions for your ice cream maker.

Transfer to freezer containers for storage.

Makes about 1 quart
Source: Jungle.Boy, August 9, 1992