|Recipe Title: Minted Tangerine Sorbet|
Contributed by: TwinLakesChef
Note from the Diva
|For new flavor twists to this fruity sorbet, experiment with different scented mints -- there are more than 600 varieties.|
List of Ingredients
|2-3/4 cups water|
1/4 cup sugar
1-1/2 cups lightly packed fresh mint leaves
1/2 of a 12-ounce can frozen tangerine juice-blend concentrate
(3/4 cup), thawed
1 teaspoon finely shredded lemon peel
Mint leaves and blossoms (optional)
|1. Combine the water and sugar in a small saucepan. Heat and stir until|
sugar is dissolved. Remove from heat. Add the 1-1/2 cups mint leaves. Cover
and let stand for 10 minutes. Strain into a large mixing bowl; discard mint.
Stir the concentrate and lemon peel into strained mixture; refrigerate 1 to 2
hours or until chilled.
2. Freeze in a 2-quart ice cream freezer according to manufacturer's
directions. Ripen for 4 hours. (Or, transfer mixture to a nonmetal freezer
container. Cover and freeze for 4 to 6 hours or until almost firm. Break
mixture into small chunks; transfer to a chilled bowl. Beat with an electric
mixer until smooth but not melted. Return to container. Cover and freeze for
6 hours or until firm.)
3. To serve, scoop mixture into individual dessert dishes. If desired, garnish
with mint leaves and blossoms.
Number of Servings: Makes about 4 cups or 8 servings.
Nutritional Analysis: per serving: 71 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 4 mg sodium, 17 g carbohydrate, 0 g fiber, 1 g protein, 55% vitamin C, 19% iron.
General Cooking/Prep Method
Extra Features of Recipe
7 Ingredients or Less
Good for Season/Celebration/Holiday