Tangerine Sorbet

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“It was the best of times, it was the worst of times.” When Charles Dickens wrote those words, he could have been predicting people’s perceptions of the world today. Depending on where you get your news from, who you’re connected to on Facebook, or who you follow on Twitter, these are the best or the worst of times. There’s no middle anymore. No nuance. It’s exhausting and emotionally draining.

Personally, I’ve turned to a couple of things that calm me in times of crisis: TV and food (and Steve, so I guess three things). Watching a good show on TV turns everything else off. My brain and my heart disengage from the real world and are immersed in the fictional world on the screen. “Jane the Virgin” makes me smile. “The Walking Dead” pumps my adrenaline. “The Crown” makes me swoon.

Food works in a similar way. It gives me something to look forward to, at a time when there’s a news alert on my phone every five minutes that’s sure to make me sad or scared or angry. The smell of short ribs braising is a sign that there are still so many good things in the world. Savoring each bite of a perfectly roasted chicken helps me from dwelling on the news. And the bitter-sweet-tart taste of this tangerine sorbet reminds me that life doesn’t come in just one flavor, but that it’s always deliciously precious.
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Tangerine Sorbet – Slightly adapted from “The Perfect Scoop” by David Lebovitz

Ingredients:

3 cups freshly squeezed tangering juice
3/4 cup (150g) sugar
1 tangerine for zesting
1-2 tablespoons orange liqueur (like Grand Marnier or Cointreau)

Directions:

In a small saucepan mix 1/2 cup of the juice with the sugar. Warm over low heat, stirring until sugar is dissolved. Stir it into the remaining juice. Zest the tangerine into the mixture and add the orange liqueur. Mix with a spoon and chill the mixture thoroughly in the fridge. Freeze the chilled mixture in your ice cream maker according to the manufacturer’s instructions.

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