New This Month

Mandarin Italian Ice

Served here with crunchy Almond-Citrus Biscotti.

  • Servings: 8
  • Yield: Makes about 1 quart

Source: Martha Stewart Living, May 2009


  • 1/2 cup superfine sugar
  • 1/2 cup water
  • 1 1/2 teaspoons finely grated mandarin zest, or tangerine or orange zest
  • 2 teaspoons Cointreau, Grand Marnier, or other orange-flavored liqueur (optional)
  • 3 cups mandarin juice (from about 3 pounds mandarins), or tangerine or orange juice


  1. Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves; let cool.

  2. Whisk cooled syrup, mandarin zest, and liqueur if desired, into juice. Chill for at least 1 hour. Freeze in an ice cream maker, according to manufacturer's directions.

Reviews Add a comment