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Categories:Viewed: 26 - Published at: 2 years ago
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
- Read More http://www.bonappetit.com/recipes/2010/03/tangerine_and_prosecco_sorbet#ixzz0r1qugKHB
Method
- 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. DO AHEAD Can be made 3 days ahead. Keep frozen. Divide sorbet among wine goblets or dessert glasses. Serve immediately.
- Read More http://www.bonappetit.com/recipes/2010/03/tangerine_and_prosecco_sorbet#ixzz0r1qugKHB
