Tangerine and Prosecco Sorbet

Name: Tangerine and Prosecco Sorbet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters sugar; 1 Tbsp finely grated tangerine peel; 473 milliliters chilled strained tangerine juice (from about 16 tangerines); 177 milliliters water; 237 milliliters chilled Prosecco

Tangerine and Prosecco Sorbet might be a good recipe to expand your dessert collection. This gluten free and vegan recipe serves 8. One serving contains 100 calories, 0g of protein, and 0g of fat. A mixture of water, prosecco, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine sugar and 3/4 cup water in smallsaucepan. Stir over medium heat until sugardissolves. Increase heat and bring to boil.

Ingredients you will need

Sugar

Water

Transfer syrup to medium bowl and chilluntil cold, about 2 hours.

Ingredients you will need

Syrup

Equipment you will use

Bowl

Add strained tangerine juice, Prosecco,and finely grated tangerine peel to syrup;whisk to blend well.

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Tangerine Juice

Tangerine

Prosecco

Syrup

Equipment you will use

Whisk

Transfer mixture toice cream maker and process according tomanufacturer's instructions.

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Cream

Transfer sorbet to freezer container.Cover tightly with lid and freeze until firm,at least 8 hours or overnight. DO AHEAD: Canbe made 3 days ahead. Keep frozen.

Ingredients you will need

Sorbet