Nutrition per serving may change if servings are adjusted.
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)
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.
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.)
To serve, scoop into individual dessert dishes. If desired, garnish with additional mint leaves.