Sunday, March 07, 2010
Marcella Hazan's Tangerine Sorbet
This is very pretty served in a hollowed out orange--cut about 1/4 off the top of a naval orange, and scoop out the flesh with a sharp spoon. If you really want to gild the lily, make some chocolate sauce with bittersweet chocolate, butter, and Grand Marnier.
3/4 cup sugar
1/2 cup water
1 cup fresh squeezed tangerine juice
juice from 1/2 lemon
1 tsp (or so) grated tangerine peel
1/4 cup Grand Marnier or Cointreau
1 cup Muscat wine or any not too dry white wine like a Riesling
Make a simple syrup by boiling the sugar and water, stirring frequently. When all the sugar is dissolved, it's ready. (Make double & keep the rest for next time.) Let cool.
Combine the simple syrup with all other ingredients and refrigerate.
Stir to combine and freeze in the ice cream mixer.