Makes 1 quart. Recipe is by Teresa B. Day.
1 cup water
½ cup sugar
2 cups satsuma juice (about 8 satsumas)
1. Heat the water and sugar to boiling and boil 30 seconds. Remove from heat and let cool to room temperature.
2. Whisk in the satsuma juice.
3. Chill in the refrigerator for about 3 hours.
4. Freeze in an ice cream machine according to the manufacturer’s directions. Store in the freezer until ready to serve. Set it out on the counter to soften for a few minutes before serving.