3 cups strained tangerine juice (from about 10 tangerines)
1/4 cup superfine sugar
1 tablespoon lemon juice
In a bowl, stir together tangerine juice, sugar, and lemon juice until sugar is dissolved. Chill juice, covered, until cold, at least three hours. Freeze in an ice-cream machine, according to manufacturer's instructions, until frozen. Transfer to a covered container and store in the freezer until ready to use, up to 1 week.
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