4 cups of tangelo juice (about 8 tangelos)
1/2 cups water
3/4 cups sugar
1/3 cup Cointreau (optional)
Make the sugar and zest syrup.
Using a microplane grater, remove the zest of 1 tangelo and place zest in saucepan with water and sugar. Bring to a simmer and genly boil for 5 minutes. Remove from heat and pour mixture through sieve or chinois to remove zest. Chill the syrup in ice bath or refrigerator.
Juice the tangelos.
Juice the tangelos until you have about 4 cups of juice. Unless you want pulp in your sorbet, strain the juice through a chinois or sieve to remove pulp. Add the Cointreau. Sorbets from really juicy fruits can be icy, so the alcohol is highly recommended to keep it soft. It also adds complexity to the finished sorbet.
Chill base and then freeze in ice cream maker.
Add the juice to the sugar syrup and chill mixture in ice bath until less than 45° F. Pour into ice cream maker and freeze according to your maker's instructions. Once chilled, remove from ice cream maker and place in dedicated (odor-free) container to let ripen in the freezer for several hours. Because of the alcohol, it will always be a tiny bit soft.