Tangelos resemble navel oranges but have a slightly thinner skin and stronger citrus flavor, which provides the base for this refreshing dessert.
Also try: Tangerine Sorbet, Grapefruit Sorbet
The Martha Stewart Show, February 2010
- 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.
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