Categories: frozen Desserts

Ingredients

• 2 3/4 cups water
• 1/4 cup sugar
• 1 1/2 cups lightly packed fresh mint leaves
• 1/2 of a 12 oz. can (3/4 cup) frozen tangerine juice-blend concentrate, thawed
• 1 tsp. finely shredded lemon peel

Directions

1. Combine water and sugar in a saucepan; cook and stir until dissolved. Remove from heat; stir in mint. Cover; let stand 10 minutes. Strain into a bowl; discard mint. Stir concentrate and lemon peel into strained mixture. Refrigerate 1 to 2 hours or until chilled.
2. Freeze mixture in a 2-quart ice cream freezer according to the manufacturer’s directions. Ripen 4 hours. (Or transfer mixture to a nonmetal freezer container. Cover, freeze 4 to 6 hours or until firm. Break mixture into small chunks; transfer to a chilled bowl. Bet with an electric mixer until smooth but not melted. Return to container. Cover : freeze 6 hours or until firm.)

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