Tangerine and Lime Sorbet

Peel the tangerines

Remove the membranes and white pith from 2 of them and reserve for later use

Process the membranes with a pinch of salt in a food processor until finely chopped

Combine the water, and bring to a boil in a saucepan

Wait for it to boil, stirring constantly until the sugar has dissolved

Reduce the heat, cover, and cook for 4 minutes

Let it cool

Transfer the mixture to a bowl, cover with plastic wrap and refrigerate until chilled

Squeeze the juice from the reserved tangerines to obtain 1/2 cup of juice and mix with the cooled mixture, lime juice, and egg white without allowing it to foam

Pour into a metal mold and place in the freezer until the sorbet starts to firm

Remove and whip in a blender until smooth

Cover with plastic wrap and refrigerate for 12 hours before serving