- 3 cups strained tangelo juice (from about 10 tangelos)
- 1/4 cup superfine sugar
- 1 tablespoon lemon juice
In a bowl, stir together tangelo 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.
SourceThe Martha Stewart Show, February 2010