Best Tangerine And Prosecco Sorbet Recipes

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TANGERINE AND PROSECCO SORBET



TANGERINE AND PROSECCO SORBET image

Categories     Citrus

Number Of Ingredients 8

•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

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. 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

TANGERINE AND PROSECCO SORBET



Tangerine and Prosecco Sorbet image

Provided by Karen DeMasco

Categories     Champagne     Ice Cream Machine     Dessert     Low Fat     Low Cal     Frozen Dessert     Spring     Low Cholesterol     Tangerine     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

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

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. DO AHEAD: Can be made 3 days ahead. Keep frozen.
  • Divide sorbet among wine goblets or dessert glasses. Serve immediately.

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