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Dessert
American
4 cups
3 hours
10 minutes
3 1/2 cups Satsuma Tangerine juice
3/4 cup superfine granulated sugar
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.