8 tangerines, Murcott or Ponderosa (120 g each)
1 cup granulated sugar
2 1/2 teaspoons freshly squeezed lemon juice
1 large egg white
8 tangerines, Murcott or Ponderosa (120 g each)
1 cup granulated sugar
2 1/2 teaspoons freshly squeezed lemon juice
1 large egg white
Peel the tangerines and remove the white pulp from two of them
Mash these peels with the sugar until they're well crushed and the mixture has an orange color
In a saucepan, mix the peel with the sugar and 1/2 cup water
Bring to a boil, stirring only until the sugar dissolves
Lower the heat, cover the pan, and cook for 4 minutes
Let cool
Chill in the refrigerator, covered, until well chilled
Squeeze the tangerines to obtain 4 cups of juice and mix with the syrup, lemon juice, and egg white
Mix well, but don't overbeat so it doesn't foam
Pour into a metal bowl (a form) and place in the freezer or refrigerator until firm
Remove, place in a container, and beat with an electric mixer until smooth
Check the flavor and add more lemon juice if desired
Return to the freezer, covered, for 12 hours
Scoop into cones or serve immediately
