Tangerine Ice Recipes

Steps:

• In a small saucepan, bring 2 cups water to a boil. Remove from the heat; add tea bags. Steep for 3-5 minutes. Discard tea bags; cool tea slightly., In another saucepan, combine remaining water and sugar; bring to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cool slightly., Transfer tea and sugar syrup to a large pitcher; stir in tangerine juice. Refrigerate until chilled. , Serve over ice; add tangerine slices and mint if desired.

Steps:

• Heat a large skillet and melt the butter. When it begins to brown ever so slightly around the edges, remove from the heat and add all of the tangerines slices. Stir to coat with the butter. Return to the heat and sprinkle with the sugar. Stir to blend.
• Remove the skillet form the heat and add the orange liqueur. Remove from the heat and ignite with a long kitchen match. When the flames die down, transfer to a large serving dish or individual bowls. Serve with the vanilla ice cream.

Steps:

• Leave juice in measuring cup or pour into small bowl. Add salt and stir in sugar, a tablespoon at a time, until mixture reaches desired sweeteness.
• Pour into any flat pan or dish that will fit in your freezer. Cover with plastic wrap and freeze 1 hour. Stir with fork, breaking up chunks. Cover and return to freezer. Stir every 30 minutes until mixture is evenly icy and granular, about 2 hours longer.

Steps:

• Put the sugar in a mixing bowl and whisk with 1 cup tangerine juice until thoroughly dissolved. Stir in the rest of the tangerine juice, the lime juice, and the orange liqueur or kirsch. Mix well.
• Pour the mixture into a storage container to a depth of 1 inch, or into a zippered plastic freezer bag. Cover or seal well and freeze for at least 4 hours, or preferably overnight.
• To serve, chop the frozen mixture roughly with a spatula, then spoon into glasses. Top with a little chilled Champagne if you wish.

Steps:

• Put 1 cup of tangerine juice in sauce pan along with lemon juice, butter, and salt.
• Put pan on low heat.
• You want to heat up the mixture without boiling it.
• The butter should be completely melted and sauce steaming.
• While the main ingredients are heating up, mix the remaining 1/2 cup of tangerine juice with the corn starch and mix until smooth.
• Once the sauce is steaming slowly whisk the corn starch mixture into the pan.
• Keep whisking until sauce thickens.
• Once sauce has thickened, remove from heat and serve over you favorite steamed vegetables (it is excellent over broccoli), fish, or chicken.