|Sugar||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Tangerine||3 Cup (48 tbs)|
|Lemon juice||2 Tablespoon|
Combine sugar and water in large saucepan over low heat and swirl pan gently until sugar is dissolved.
Cool syrup completely.
Blend in tangerine and lemon juices.
Refrigerate until well chilled, at least 1 hour.
If ice cream maker is available, transfer mixture to machine and process according to manufacturer's instructions.
Turn into plastic container.
Cover and freeze until ready to use.
If ice cream maker is unavailable, freeze mixture in shallow metal trays.
Break into pieces, then mix in processor until smooth.
Refreeze in metal trays until firm.
Store in airtight container.
Let soften slightly before serving.
Garnish with lime peel and mint.