Frozen Citrus Sorbet
 
Makes 4 Servings
Ingredients
  • 1 cup thinly sliced tangerine, clementine, or satsuma peel
  • 2 cups sugar
  • 1 cup water
  • 4 cups frozen tangerine, clementine, or satsuma segments
  • Chopped roasted salted pistachios, to serve
Instructions
  1. In a medium saucepan, place citrus peel and cold water to cover. Bring to a boil over medium heat; drain. Repeat procedure 3 more times.
  2. In another medium saucepan, bring sugar and 1 cup water to a boil over medium-high heat, stirring until sugar dissolves. Add citrus peel, and cook until translucent, about 20 minutes.
  3. Remove peel, reserving syrup; arrange citrus peel in an even layer on a wire rack, and let stand for 4 hours or up to overnight. Store in an airtight container until ready to use or for up to 1 week.
  4. In the work bowl of a food processor, place frozen citrus segments. With food processor running, add reserved syrup, 1 tablespoon at a time, until mixture is blended and smooth. (See Kitchen Tip.) Serve immediately, or transfer to an airtight container, and freeze until ready to serve. Top servings with candied peel and pistachios.
Notes
You’ll need only enough syrup to help blend the citrus segments. Try leftover syrup in a fruit salad or a cocktail.
Recipe by Louisiana Cookin' at https://louisianacookin.com/frozen-citrus-sorbet/