Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Tangerine Juice | not in our table | 0 |
| Tangerine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup sugar
- 1 unflavored gelatin
- 3 cup florida tangerine juice
- 1 tsp tangerine peel
- =
Directions
In a medium bowl, combine sugar and gelatin. Heat 1 cup tangerine juice to boiling. Add to gelatin and stir until gelatin is completely dissolved. Stir in remaining 2 cups juice and grated peel. Cool. Pour into ice cube trays or 9 X 9-inch metal pan; cover and freeze. When almost frozen, scrape into a large mixing bowl. Beat until smooth, but still frozen. Return mixture to pan; cover and freeze until almost frozen. Again scrape into mixing bowl and beat. Spoon into pan, cover and freeze until firm. Serve.