Adapted from “Sunday Suppers at Lucques,” by Suzanne Goin with Teri Gelber (Knopf, 2005)
Time: 10 minutes
6 large scoops vanilla ice cream
3 cups freshly squeezed tangerine juice (from about 12 tangerines) or orange juice (see note)
Seltzer.
Divide ice cream among 6 medium-size glasses or cups. Add 1/2 cup tangerine juice to each cup and top off with seltzer. Serve with a straw.
Yield: 6 servings.
Note: Fresh orange juice can be used instead of tangerine juice, but it should be very sweet and not too acidic. Try adding superfine sugar to taste.
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A version of this article appeared in print on March 25, 2009, on page D7 of the New York edition.
