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Mandarin Italian Ice

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    Served here with crunchy Almond-Citrus Biscotti.
    Martha Stewart Living, May 2009
    • Yield Makes about 1 quart
      Serves 6 to 8
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    Ingredients

    • 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

    Directions

    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.

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