0.25 litres of tangerine juice
150 g of caster sugar
70 g of refined sugar
juice of 1/2 lemon
1. Prepare a syrup, by boiling 1/2 litre of water with sugar, for 5 minutes.
2. Take off the heat.
3. Infuse the syrup with a piece of tangerine peel until it has completely cooled.
4. Dissolve the refined sugar in the tangerine and lemon juices.
5. Add the syrup, after removing the peel.
6. Freeze in the ice cream maker.