Add water and sugar to a sauce pan and bring to a boil and then to a simmer. Add the zest of one Tangelo. Simmer for 10 minutes.
Juice the Tangelos straining the seeds and pulp from the juice so you have 4 cups. Place juice into a bowl over an ice bath. Add the syrup to the juice and cool below 45 degrees.
Place strain the Tangelo mixture one more time and then add to your ice cream maker and freeze to your units particular directions.
You can serve the Sorbet straight from the maker or can place in an air tight container to make it firmer.
The flavor of the recipe was great, just like fresh Tangelos which are a cross between a breed of grapefruit and a tangerine. They are super juicy and make a great sorbet.
This recipe has been added to the following public cookbooks:
dessert paridise
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