Tangerine Sorbet (Sorbette De Mandarina)

This intensely citrusy sorbet is ultra refreshing. Look for plump, juicy tangerines rather than clementines, which will take forever to juice. Adapted from "The New Spanish Table" cookbook.

• Ready In: 40 mins
• Yields: 1 1/2 Quarts

Ingredients

• 1 1⁄4 cups sugar
• 1⁄3 cup light corn syrup
• 3  cups tangerine juice (from about 10 medium-size tangerines)
• 1⁄3 cup fresh lemon juice
• 2  tablespoons tangerine zest, finely grated

Directions

1. Place the sugar, corn syrup, and 1/4 cup water in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves. Reduce the heat to medium and cook until a fairly thick syrup forms, 2 to 3 minutes.
2. Transfer the syrup to a heatproof pitcher or large bowl, and add the tangerine and lemon juices and the tangerine zest, and stir well to mix. Refrigerate the sorbet mixture until chilled, then freeze it in an ice cream maker following the manufacturer's instructions.