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Instructions |
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1.
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In a medium saucepan, stir together the sugar, water, and zest and bring to a boil, stirring constantly until the sugar is dissolved. Remove from the heat and let cool completely.
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2.
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Strain the sugar syrup to remove the zest. Add the citrus juices and chill in the refrigerator for at least 1 hour.
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3.
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Freeze in an ice cream freezer according to the manufacturer's directions.
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Vicotria writes: "Nothing can come close to the tanscendent tangerine sorbetto made by Corrado Contanzo in Noto. With this recipe, I don't presume to duplicate his magic -- you would need Sicilian tangerines, Sicilian water, Sicilian sun, and the passion of the maestro himself -- but give it a try and let yourself dream."
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