Tangerine Ice Recipes

Steps:

• Put the sugar in a mixing bowl and whisk with 1 cup tangerine juice until thoroughly dissolved. Stir in the rest of the tangerine juice, the lime juice, and the orange liqueur or kirsch. Mix well.
• Pour the mixture into a storage container to a depth of 1 inch, or into a zippered plastic freezer bag. Cover or seal well and freeze for at least 4 hours, or preferably overnight.
• To serve, chop the frozen mixture roughly with a spatula, then spoon into glasses. Top with a little chilled Champagne if you wish.

Steps:

• In a small saucepan, bring 2 cups water to a boil. Remove from the heat; add tea bags. Steep for 3-5 minutes. Discard tea bags; cool tea slightly., In another saucepan, combine remaining water and sugar; bring to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cool slightly., Transfer tea and sugar syrup to a large pitcher; stir in tangerine juice. Refrigerate until chilled. , Serve over ice; add tangerine slices and mint if desired.

Steps:

• Leave juice in measuring cup or pour into small bowl. Add salt and stir in sugar, a tablespoon at a time, until mixture reaches desired sweeteness.
• Pour into any flat pan or dish that will fit in your freezer. Cover with plastic wrap and freeze 1 hour. Stir with fork, breaking up chunks. Cover and return to freezer. Stir every 30 minutes until mixture is evenly icy and granular, about 2 hours longer.

Steps:

• Put 1 cup of tangerine juice in sauce pan along with lemon juice, butter, and salt.
• Put pan on low heat.
• You want to heat up the mixture without boiling it.
• The butter should be completely melted and sauce steaming.
• While the main ingredients are heating up, mix the remaining 1/2 cup of tangerine juice with the corn starch and mix until smooth.
• Once the sauce is steaming slowly whisk the corn starch mixture into the pan.
• Keep whisking until sauce thickens.
• Once sauce has thickened, remove from heat and serve over you favorite steamed vegetables (it is excellent over broccoli), fish, or chicken.

Steps:

• In a small pot over a low flame, heat the milk, 1/2 cup of cream, the sugar, and half the zest until sugar dissolves, about 5 minutes. Do not boil. Let cool.
• Beat the egg yolks in a bowl with the cooled milk mixture until combined. Pour into a pot and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to a custardlike consistency. Be careful not to let the mixture get too hot or the eggs will cook. Strain, and add remaining tangerine zest.
• Add the tangerine juice and up to 2 teaspoons lemon juice to the mixture. Whisk together and chill. Pour into an ice-cream maker and freeze according to manufacturer's instructions.

Steps:

• Place ice in a martini shaker and pour tangerine juice, vodka, and orange liqueur over ice. Cover, shake vigorously, and pour into a martini glass.