A light fruity sorbet of fresh tangerine juice and champagne, served in a glass of chilled champagne.
Ingredients
- 2 1/2 cups (600 ml) fresh tangerine juice
- 1/2 cup (125 ml) sparkling wine
- 3/4 cup (150 grams) sugar
- Additional sparkling wine, for serving
Instructions
- In a small saucepan, heat the sparkling wine and 1/2 cup of the tangerine juice. Add the sugar and stir until dissolved. Place the mixture in a bowl and add the remaining tangerine juice. Chill completely in the fridge.
- Fresh the mixture in an ice cream machine according to manufacturer's instructions. Sorbet will be soft. Place the sorbet in the freezer for several hours to firm up.
- To serve, scoop the sorbet into wine glasses or champagne flutes. Pour champagne over the sorbet. Serve immediately.
Note: I used Minneola Tangelos but any kind of tangerine, or any other orange citrus could be used.
Written by Alice
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