2½ cups fresh satsuma juice (or tangerines, if you prefer)
6 tablespoons fresh lime juice, or to taste
Instructions
Make a simple syrup: whisk together the sugar and water in a small saucepan over medium heat. Bring to a boil, whisking, until the sugar dissolves and the liquid is clear. Remove from the heat and cool completely.
In a bowl, stir together the sugar syrup, and juices. Taste and add more lime juice, if needed, to create the sweet-tart balance you prefer. Strain through a sieve. Cover with and refrigerate overnight. Process in an ice cream maker according to the manufacturer's directions.
Notes
Use fresh fruit for best flavor: You can juice the satsumas and limes while the simple syrup is cooling. When adjusting the flavors, remember that the final product will be served cold, which will make it seem a bit less sweet.
Recipe by Sprung At Last at https://sprungatlast.com/2016/01/mandarin-sorbet/