Remove a 4- by 1-inch strip of zest from 1 tangerine with a sharp vegetable peeler (preferably Y-shaped), then scrape off any white pith from strip. Squeeze 1/3 cup juice from tangerines.

18 tangerines (for 3 cups juice and 2 cups zest) 1. Rinse the tangerines and separate the peels from the fruit, reserving the peels. Squeeze 3 cups of tangerine juice from the tangerines.

Add a splash of tangerine to enhance the color of this ... The Hamlin is a juice orange, so halve it and squeeze the juice out with a manual or electric juicer. Its thin skin makes this orange ...

The honey tangerine is called a Murcott by those in ... adapted to use any 2 cups of fresh citrus juice. If you are using a juicer, be sure to remove all skin and not juice with the skin on ...

Transfer to bowl. Squeeze juice from tangerine half over. Sprinkle with chopped parsley. Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Overall, panelists enjoyed the "tangy-fresh" and "slightly bitter finish" of the juice, though one panelist noted "slight tangerine oil notes" and wondered if the juice might have been "oversqueezed." ...

Squeeze juice from membranes into large bowl (you should have about ½ cup juice); discard membranes. Whisk oil into tangerine juice in large bowl; season with salt and pepper. Add tangerine ...

Rinse the tangerines and separate the peels from the fruit, reserving the peels. Squeeze 3 cups of tangerine juice from the tangerines. Combine the Armagnac, juice, zest and simple syrup in a ...