By Riki Shore
The other day a friend gave me a huge bag of tangerines from her tree. (This is the same friend who gives me Meyer lemons and Haas avocadoes – not a bad friend at all!) There were so many tangerines and they were so ripe, I knew I had to come up with a recipe that would put them to good use quickly. Tangerine sorbet sounded fun and refreshing, and star anise ups the flavor intrigue. I served scoops unadorned to kids; for the adults, I drizzled each scoop with some chilled Moscato D’Aosti sparkling wine. It was sophisticated and delicious.
3 cups freshly squeezed tangerine juice
1/3 cup sugar
3 whole star anise
Strain the juice into a clean measuring cup. Heat about 1/2 cup of the tangerine juice with the sugar in a small, heavy pot over low heat. Stir until sugar is dissolved, then stir this syrup into the remaining tangerine juice. Add the star anise, cover and chill for two hours. Remove the star anise, re-cover the sorbet base and chill overnight. Freeze it in your ice cream maker according to the manufacturer’s instructions.