Tangerine and Prosecco SorbetNigel Cox
This light, pretty dessert can be made up to three days ahead.
Recipe information
Yield
Makes 6 to 8 servings
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
Preparation
Step 1
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.
Step 2
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.
Step 3
Transfer sorbet to freezer container. Cover tightly with lid and freeze until firm, at least 8 hours or overnight. DO AHEAD: Can be made 3 days ahead. Keep frozen.
Step 4
Divide sorbet among wine goblets or dessert glasses. Serve immediately.
Nutrition Per Serving
Per serving: 135.5 calories
0.0 % calories from fat
0.0 g fat
0.0 g saturated fat
0 g cholesterol
29.1 g carbohydrates
0.1 g dietary fiber
26.9 g total sugars
29.0 g net carbohydrates
0.3 g protein
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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