Recipe - Tangerine Sherbet

5 pound Tangerines
1 cup Minus 1 tablespoon sugar
Cognac, brandy or orange
liqueur to taste
Mint leaves for garnish

1. Using a zester or flat grater with 1/16inch holes, make long shred from
rind of 1 tangerine. Reserve the shreds.

2. Cut tangerines in half. Squeeze juice from tangerines into large
nonaluminum bowl. Save shells if desired to use as serving cups.

3. Put 1 cup of the juice and sugar into nonaluminum saucepan. Heat just
until sugar dissolves. Stir warmed mixture into remaining juice. Add
reserved shreds. Stir in cognac 1 teaspoon at a time to desired taste.

4. Refrigerate until cold.. Then freeze in icecream machine according to
manufacturer's directions. Then put in freezer at least 15 minutes before
serving. (see note)

5. Let soften slightly before serving if necessary. Garnish with mint
leaves.

NOTE: If an icecream machine is unavailable, mixture may be stillfrozen
in shallow nonaluminum bowl or pan. Put into freezer and allow to freeze
until mixture is solid 2 inches in from sides. Beat vigorously with fork.
Repeat beating and freezing 2 more times.

Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini