After a heavy meal, sometimes all you want is a light, crisp, citrus sorbet.
300ml of freshly squeezed lemon juice, 100ml of freshly squeezed tangerine juice, 50ml of Lumincetta, 300g of sugar, 300ml of water, the peel of one Malta-grown tangerine (chopped very finely), some hollowed-out Malta-grown tangerine halves to serve (optional).
First freeze the hollowed-out tangerine halves. Then dissolve the sugar in the water over a low flame. Bring the pan to the boil and simmer it for five minutes. Add the chopped peel and turn off the heat as soon as you do so. Leave the sugar-water to cool, and then stir in all the juice. Pour it into an ice cream machine and follow manufacturer’s instructions or make it as follows: Put the mixture into a freezer-proof bowl and then into the freezer. Check progress, and when it starts to freeze, take it out, whisk it, and put it back in the freezer. Repeat the process until the sorbet is thick and smooth. Add the lumincetta and give it one final whirl in the liquidiser, returning it to the freezer. Allow it to soften slightly before serving it, either in small glass bowls or in the tangerine halves.