Step 1

Mix 1 cup (250ml) of the juice with the sugar, or sugar and corn syrup, and heat – stirring occasionally – until the sugar is completely dissolved.

Step 2

Remove from heat and pour the mixture back into the tangerine juice. Add the zest and the orange liqueur (if using). Chill the mixture thoroughly, at least 8 hours, or overnight.

Step 3

Freeze the tangerine sorbet mixture in an ice cream maker according to the manufacturer’s instructions.