Tangerine Minted Sorbet

2 3/4 c. water
1/4 c. sugar
1 1/2 c. lightly packed fresh mint leaves
1/2 of a 12-ounce can frozen tangerine juice-blend concentrate (3/4 c.), thawed
1 tsp. finely shredded lemon peel
Mint leaves and blossoms (optional)

Combine the water and sugar in a small saucepan. Heat and stir until sugar dissolves. Remove from heat. Add mint leaves. Cover and let stand for 10 minutes. Strain into a large mixing bowl; discard mint. Stir concentrate and lemon peel into strained mixture. Refrigerate 1 to 2 hours or until chilled.

Freeze in a 2-quart ice cream freezer according to manufacturer's directions. (Or transfer mixture to a nonmental 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 for 6 hours or until firm.)

To serve, scoop mixture into individual dessert dishes. If desired, garnish with mint leaves and blossoms. Makes 8 (1/2 c.) servings.