Tangerine and Prosecco Sorbet
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.
Combine sugar and 3/4 cup water in smallsaucepan. Stir over medium heat until sugardissolves. Increase heat and bring to boil.
Transfer syrup to medium bowl and chilluntil cold, about 2 hours.
Add strained tangerine juice, Prosecco,and finely grated tangerine peel to syrup;whisk to blend well.
Transfer mixture toice cream maker and process according tomanufacturer's instructions.
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.
Divide sorbet among wine goblets ordessert glasses.