1 1/2 cups granulated sugar
Ten cubes lump sugar
One qt. water
Two egg whites
3 oz. of tangerine liqueur.
How to make Gelato al Mandarino:
Make a syrup with the granulated sugar in the water over low heat until the sugar has entirely dissolved. Reduce by 1/3, remove from heat, and set aside. Wash the lemons and rub them with sugar until all sugar is thoroughly scented with the lemon rinds. Add the lump sugar to the syrup and cool.
Squeeze the juice from lemons and the oranges, and the tangerines. Add to the syrup, mixing well. Strain the resulting juice. Whip the egg whites thoroughly, gently fold them into the mixture, and churn. Keep sherbet in the ice cream freezer till ready to serve.
Halfway through, preparing the ice mixture, add 3 oz. of tangerine liqueur.