Tangerine and Prosecco Sorbet
Tangerine and Prosecco Sorbet is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Combine sugar and 3/4 cup water in small saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.