CtBF~MPK: Tangerine-Champagne sorbet

Original recipe calls for three ingredients, I made this without the sugar.  

Below: used up the entire bottle with the blended and strained juice of three mandarin oranges.

After peeling, and removing as much of the membrane from the mandarin segments, I blended them with a stick blender, strained through a coarse sieve, added all the contents of the above bottle to the unsweetened juice, stir well before transferring to plastic tub for freezing.  After four hours, gave the contents a good stir, return to freezer for an over night stay.

Hubby's portion

Waited for five minutes after exiting from the freezer before spooning (with spoon dipped in hot water) into serving glass, it softened quite fast!  Pretty tasty! Will probably use boxed juice next time.

~*~

We at, Cook the Book Fridays,

are cooking from

David Lebovitz's My Paris Kitchen

Recipe from pgs 317-318

***

A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

***

my collection of David's books:

***

Do check out CtBF and see the results of our members

Note: We do not publish recipes at CtBF,

but certain recipe links are available at Amazon,

better still - get the book, and join us at CtBF.

~*~ 

I'm linking this post with

Cookbook Countdown #37