Yield: 4 ½ c. servings
Active Time: 15 minutes Total Time: 2 ½ hours
Ingredients:
2 cups heavy cream
2/3 cup sugar
1/4 cup fresh lemon juice
2 tablespoons fresh tangerine juice
Instructions:
- Measure out the cream, making sure to strain away any clumps of butter fat.
- Add the cream to a small sauce pan with the sugar, then bring to a boil over medium heat, watching constantly and stirring to melt the sugar. Let boil for five minutes, then remove from the heat and stir in the juice.
- Let the mixture cool for 15 minutes, then divide amongst four. Chill in the fridge for at least two hours, and serve cold with whatever finishing touches you desire.
Notes: I used a mix of fresh lemon and fridge lime juices. It was good.