- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Ready Time: 50
Ingredients
- 3/4 cup sugar 3/4 cup water 2 cups chilled strained tangerine juice (from about 16 tangerines) 1 cup chilled Prosecco 1 tablespoon finely grated tangerine peel Special equipment: Ice cream maker
Recipe Steps:
- Combine sugar and 3/4 cup water in small saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Transfer syrup to medium bowl and chill until cold, about 2 hours
- Add strained tangerine juice, Prosecco, and finely grated tangerine peel to syrup; whisk to blend well. Transfer mixture to ice cream maker and process according to manufacturer's instructions.
- Transfer sorbet to freezer container. Cover tightly with lid and freeze until firm, at least 8 hours or overnight.
- Divide sorbet among wine goblets or dessert glasses. Serve immediately.
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