- Rating:
- Servings:
- 5 cups
- Difficulty:
- Total Time:
- Recipe By:
- Chris Faulkner
Ingredients
- 3 1/2 cups Satsuma Tangerine juice
- 3/4 cup Superfine Granulated Sugar
Directions
In a saucepan bring juice and sugar to a boil until completely dissolved. Chill juice, covered, until cold, about 3 hours. Freeze juice in an ice-cream maker. Sorbet can be kept in freezer for about 2 weeks.
