Tangerine and Prosecco Sorbet

• 3/4 cup sugarsugar
• 3/4 cup waterwater
• 2 cups chilled strained tangerine juice (from about 16 tangerines)
• 1 cup chilled Proseccoprosecco
• 1 tablespoon finely grated tangerine peeltangerine
• Ice cream makerice

1. 01Combine 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.
2. 02Add 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.
3. 03Transfer 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.
4. 04Divide sorbet among wine goblets or dessert glasses. Serve immediately.

Sign in and stock your pantry to see what you have for this recipe.