½ teaspoon gelatin
½ cup sugar
¼ teaspoon salt
Zest of 1 tangelo
1½ cups freshly squeezed tangelo juice (from about 3 to 4 tangelos)
½ cup heavy cream, chilled
- Make sure that the canister of your ice-cream maker is totally frozen.
- Put the gelatin into a small saucepan with two tablespoons of water and let it sit and dissolve while you zest and squeeze your tangelos.
- Once the gelatin has dissolved in the water, cook the mixture over low heat until it starts to look smooth, not grainy. Stir in the sugar, salt, juice and zest. Turn up the heat and cook until the mixture is warm but not hot — the recipe in The New York Times described it as “something like the temperature of your finger.” Stir the mixture to make sure the sugar has dissolved, and then put it in the refrigerator to chill.
- When the mixture is cold, pour it through a fine mesh strainer to remove the zest, and then pour it into the frozen canister of your ice-cream maker.
- Add the chilled cream, and then follow the manufacturer’s directions until you have sherbet. Put the sherbet in an airtight container and freeze for 1 hour before serving.