Be sure to grate the zest before juicing the fruit.
4 cups fresh tangerine juice
1 1/2 cups sugar
1 tablespoons fresh lemon juice
2 tablespoons grated tangerine zest
In a small saucepan over medium heat, combine 2 cups of the tangerine juice and the sugar. Cook, stirring occasionally, until the sugar dissolves and the mixture is clear. Remove from the heat and let cool.
Stir in the remaining 2 cups tangerine juice and the lemon juice. Add the zest. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Makes about 1 quart.