1/4 cup water1/4 cup sugar2 teaspoons tangelo zest2 cups tangelo juice
1 tablespoon lemon juice
Bring water, sugar, and tangelo zest to a simmer in a saucepan, stirring until sugar dissolves. Stir in tangelo juice and lemon juice. Pour into a nonreactive 8-inch baking dish, and freeze for 1 hour. Scrape with a fork every 30 minutes until frozen solid and light, fluffy consistency is reached. About 2.5 hours.
Adapted from Martha Stewart
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This recipe was most recently featured in
Boston Organics Newsletter No. 04 of 2014.