Tangerine And Prosecco Sorbet – a delicious recipe with sugar, water, chilled strained tangerine juice, peel, u0095Ice cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
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.
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. Divide sorbet among wine goblets or dessert glasses. Serve immediately.
4
Read More http://www.bonappetit.com/recipes/2010/03/tangerine_and_prosecco_sorbet#ixzz0r1qugKHB
145
kcal
Calories
38
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cup sugar, 3/4 cup water, 2 cups chilled strained tangerine juice (from about 16 tangerines), 1 cup chilled Prosecco, and more.
Yes, Tangerine And Prosecco Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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