Tangelo Sorbet
Serves: 4
Once frozen, the sorbet will get a bit hard in the freezer, so let it sit for 5-10 minutes before scooping.
  • 3 cups freshly squeezed tangelo juice
  • ⅔ cup sugar
  • Optional: 1 cup Champagne
  1. Warm 1 cup of the tangelo juice in a small saucepan with the sugar, stirring until the sugar is completely dissolved.
  2. Stir the mixture back into the tangelo juice and chill thoroughly.
  3. Freeze the mixture in your ice cream maker, according to the manufacturer's instructions. (If you want to add Champagne, mix it in right before churning.) Makes about a quart.
Lebovitz uses tangerine juice in his recipe, for which I substituted tangelos.
Recipe by Sprung At Last at http://www.sprungatlast.com/2014/03/tangelo-sorbet/