Tangerine Vanilla Floats Recipes

TANGERINE SODA FLOATS

Steps:

• Mix the tangerine juice with carbonated water. Set aside.
• Fill two glasses with vanilla ice cream and pour tangerine soda mixture over top.

TANGERINE-VANILLA FLOATS

Steps:

• Divide ice cream among 6 medium-size glasses or cups. Add 1/2 cup tangerine juice to each cup and top off with seltzer. Serve with a straw.

TANGERINE AND VANILLA-BEAN MARMALADE

Steps:

• Cut tangerine and lemon wedges crosswise into 1/4-inch-thick slices. Discard seeds from fruit. Transfer fruit to large bowl. Add 5 cups water, covering fruit. Cover bowl with plastic wrap; let stand at room temperature 1 day. Transfer fruit mixture to heavy large pot. Scrape in seeds from vanilla beans; add beans. Bring mixture to boil. Reduce heat and simmer until rind is very tender and fruit begins to fall from rind, stirring occasionally, about 1 hour 15 minutes.
• Remove from heat. Add sugar; stir until sugar dissolves. Boil gently until mixture is 210°F, stirring occasionally, about 1 hour 20 minutes.
• Divide vanilla beans and boiling hot marmalade among four 1-cup jars. Cover tightly and refrigerate up to 2 months.

TANGERINE MARMALADE

Steps:

• Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
• Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.