3cupsfresh squeezed tangerine juicestrain out any seeds and pulp
Pour the juice into a gallon zip lock bag Seal it securely and lay it flat on a tray.
Put it in the freezer until frozen solid.
Break up the frozen juice and put it in a food processor or strong blender. Blend until smooth, stopping occasionally to break up large chunks and help the machine along. Work quickly to minimize melting.
Spread the sorbet into a metal loaf pan, cover with foil, and put back in the freezer to firm up to a scoop-able consistency. This will take several hours.
https://theviewfromgreatisland.com/day-5-of-all-citrus-week-tangerine-sorbet/ February 21, 2013