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Tangerine-Lavender Sorbet
Yields: about 1 quart
4 cups freshly squeezed tangerine juice, divided
1 cup plus 3 tablespoons sugar
2 tablespoons minced lavender flowers
Pesticide-free rose petals and mint leaves as an accompaniment, if desired
In a nonreactive saucepan set over moderate heat, heat 2 cups of
tangerine juice with the sugar, stirring, until sugar is dissolved.
Add the lavender, bring to a boil, and simmer 20 minutes. Let cool
for 20 minutes. Strain juice through a fine sieve into a bowl,
stir in remaining juice, then transfer to an ice-cream maker. Freeze
according to manufacturer's directions. If desired, serve with
fresh pesticide-free rose petals and mint leaves.
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Tan Lav Sorbet