Tangerine Ice/BA

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Tangerine Ice

 

Recipe By :Bon Appétit, July 1977

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup sugar

2 cups water

2 tablespoons freshly squeezed lemon juice

1/4 cup orange liqueur

10 large tangerines -- (10-12)

fresh mint leaves (garnish)

 

Make sugar syrup by dissolving sugar in water over medium heat. Boil for 5

minutes. Cool.

 

Mix together the sugar syrup, lemon juice and orange liqueur in a bowl. Grate

rind of 2 tangerines into mixture, being careful not to grate any of the white

pith.

 

Squeeze tangerines to make 2 cups of juice. Strain juice into sugar syrup

mixture. Mix well. Pour mixture into ice trays (with dividers removed) or a

metal cake pan. Place in freezer.

 

If you have a food processor: When mixture is solidly frozen, place half in food

processor bowl. Turn machine on and off rapidly until ice is finely textured and

free of lumps. Repeat process with remaining ice, Store ice in covered container

in freezer until serving time.

 

If you do not have a food processor: Stir tangerine mixture with a fork every

two hours until frozen solid. This will prevent crystals from forming.

 

Garnish with fresh mint leaves.

 

Source:

" Nan Mabon "

Copyright:

" Bon Appétit Publishing Corp. "

Yield:

" 1 quart "

 

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Per serving: 968 Calories (kcal); 2g Total Fat; (1% calories from fat); 5g

Protein; 213g Carbohydrate; 0mg Cholesterol; 24mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 6 Fruit; 0 Fat; 6 1/2

Other Carbohydrates

 

NOTES : Scanned and formatted using MC Tagit by KES.

Nutr. Assoc. : 0 0 0 0 0 0