Tangelo and Cointreau sorbet

Method

• 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.