Marcella Hazan's Tangerine Sorbet

This is an extraordinarily delicious sorbet which is easy to do if you have an ice cream maker and simple syrup. During the summer I keep the bowl of my ice cream maker in the freezer and I keep simple syrup in the fridge so that I can make sorbet at a moment's notice. You can easily adapt this recipe to almost any fruit, and you can use frozen fruit if fresh is not available.

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.