Minted Tangerine Sorbet

Ingredients

• 2¾ cups water
• ¼ cup sugar
• 1½ cups lightly packed fresh mint leaves
• ½ (12 ounce) can frozen tangerine juice-blend concentrate, thawed ( ¾ cup)
• 1 teaspoon finely shredded lemon peel
• Mint leaves (optional) 

Directions

1. In a small saucepan, combine water and sugar. Cook and stir until sugar is dissolved. Remove from heat. Stir in the 1½ cups mint leaves. Cover and let stand for 10 minutes. Strain into a large bowl; discard mint leaves. Stir concentrate and lemon peel into strained mixture. Refrigerate for 1 to 2 hours or until chilled.
2. Freeze in a 2-quart ice-cream freezer according to the manufacturer’s directions. Ripen for 4 hours. (Or, transfer mixture to a nonmetal freezer container. Cover and freeze for 4 to 6 hours or until almost firm. Break mixture into small chunks; transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to container. Cover and freeze about 6 hours or until firm.)