Preparation:
1. In a nonreactive saucepan set over moderate heat, heat 2 cups of the tangerine juice with the sugar, stirring, until sugar is dissolved. Add the lavender, bring to a boil, and simmer 20 minutes. Let cool for 20 minutes.
2. Strain juice through a fine sieve into a bowl, stir in remaining juice, then transfer to an ice-cream maker. Freeze according to manufacturer's directions. If desired, serve with fresh pesticide-free rose petals and mint leave |
