| ||1 || heaping teaspoon finely grated tangerine zest |
| ||1 || Tbsp. sugar |
| ||3 || Tbsp. organic cornstarch |
| ||2 || cups freshly squeezed juice from 10 to 12 tangerines or mixed citrus |
| ||~ || A tiny pinch of salt |
| ||1 || tsp. orange-flower water |
| ||~ || Stevia, simple syrup, or agave nectar, to taste |
| ||1 || Tbsp. butter (optional) |
- Smash the tangerine zest with the sugar to moisten the sugar with the fruit’s aromatic oils. Transfer to a 1-quart saucepan along with the cornstarch, juice, and salt. Stir to dissolve the cornstarch.
- Bring the mixture to a boil and cook, stirring, until the juice has thickened, after just a few minutes. Cook one minute more, then turn off the heat and whisk in the butter and orange-flower water. Taste, and if extra sweetener is needed, add a few drops stevia, simple syrup, or agave nectar.
- Divide among juice glasses and refrigerate until set, about 2 hours.
- If you’re not counting calories too carefully, serve with a dollop of whipped cream and any crisp or crunchy accompaniment: a piece of chocolate bark, some toasted nuts, or a cookie.
A shimmering orange dessert