Ingredients
6 to 8 Servings
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
Preparation
Step 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.
Step 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.
Step 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.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 135.5 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 29.1 Dietary Fiber (g) 0.1 Total Sugars (g) 26.9 Net Carbs (g) 29.0 Protein (g) 0.3
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