Ingredients
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
Ice cream maker
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Distilled rose petals — baklava, rice pudding, Turkish delight
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
Freeze bowl attachment — gelato, sorbet from your stand mixer
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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. 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: Divide sorbet among wine goblets or dessert glasses. Serve immediately.