Cross Creek Tangerine Ice

This recipe is from Cross Creek, of Marjorie Rawlings fame, as presented in her book Cross Creek Cookery. I adapted it for the Florida regional dinner at the Santa Fe Bar & Grill, and served it with passion fruit sauce.


  • 1 cup sugar
  • 1 cup water
  • ¼ cup grated tangerine rind
  • 3 cups tangerine juice, strained
  • pinch salt


Boil the sugar and water together for 10 minutes. Add the tangerine rind, cook another minute, and refrigerate. When the syrup is cold, stir in the tangerine juice and salt. Strain and freeze in an ice cream maker, following the manufacturer’s directions.