Tangelo and Cointreau sorbet
Makes 3 cups
INGREDIENTS
150g sugar
500ml tangelo juice
2 tablespoons Cointreau (optional)
DIRECTIONS
Squeeze the juice from 4-5 tangelos and measure out 500mls of the juice.
Boil sugar with 1 ¼ cups water for 5-8 minutes. Then allow it to cool. Mix in with the tangelo juice and Cointreau liqueur. Place the mixture in the freezer in a freezer-proof shallow container, or use an ice cream machine to churn the sorbet until frozen.
If chilling in the freezer, allow the sorbet to freeze around the edges of the container, remove and mix with a fork to break up the icy granules into a smooth snow-like mixture. This can also be done in a food processor, in which case wait until the ice is just firm all through.
The freezing and beating process can be repeated, twice. Return to the fridge or freezer to firm before serving.
