Creamy Tangerine Sorbet

Cut a slice off the top of each tangerine

Using a knife or spoon, remove all the pulp from the tangerines, taking care not to pierce the skin, which should serve as a container for the sorbet

Pulse the pulp through a sieve

Add the sugar and mix well with a fork until you get a sort of paste

Combine the liqueur, rum, or brandy

Mix with the cream ice cream and grated tangerine zest

Fill the hollowed-out tangerines with the sorbet mixture

Place in the freezer until serving time

If desired, place the removed slice back on top of each tangerine at serving time

Serve 4 times.