Wow! I followed the recipe from Jill Santopietro's Tiny Kitchen video for tangerine sherbet. (The delightlful little bowl is by Shelburne potter Molly Cantor.)
I started with the most amazingly juicy tangelos. Did you know that a tangelo is a cross between a tangerine and a grapefruit?
I zested 2 of them, then juiced the whole lot by hand.
There are a few more simple steps. Go the NY Times website and follow the whole recipe if you want to try this.
There it is, churning about inside the machine . . .
Holy smokes! The most delightfully light, delicate tasting sherbet I've ever enjoyed. If I'm going to keep exploring this sort of thing, you'd better come over and share some . . . or else I'm going to become quite a chubber! :-)