Tangerine and Prosecco Sorbet
With all the sunshine lately, this gorgeous sorbet beckons. It is light, fruity and would be fabulous served between courses, sometimes called an Intermezzo to cleanse the palate, or as a refreshing dessert.
Tangy yet sweet, the tangerines add a wonderful colour and flavour to this dessert.
Written by Corin
Prep time: 20 minutes
Cooking time: 15 minutes (plus 2-4 hours to cool in fridge, churning time in an ice cream maker, then 8 hours in freezer)
- Roughly 500ml dry Prosecco, chilled
- Zest of 5 tangerines (approx 1-2 tablespoons)
- 1 litre of tangerine juice, strained (15-20 tangerines depending on their size)
- 375ml water
- 300g caster sugar
- Serve with Wafers or similar (optional)
- Copper Base 16cm Saucepan
- Small bowl
- Chefs Knife
- Chopping board
- Ice cream maker (don’t forget to put the bowl in the freezer well in advance, following the manufacturers instructions before use)
- Hand grater or zester
- Put the bottle of Prosecco in the fridge to chill.
- Place the water in a small saucepan and add the sugar. Use a spoon to stir the mixture over a medium heat until it is combined. Once combined, increase the heat slightly and bring the mixture to a gentle boil, then remove from the heat. Transfer the mixture to another bowl and put in the fridge to chill. (about 2-4 hours)
- Meanwhile wash 4-5 tangerines and dry them, then use these for the zest/finely grated peel.
- Juice enough tangerines until you have approximately 1 litre of juice. Pour the juice through a sieve to remove the pulp. Then place in a covered container in the fridge to chill.
- Place the container you intend to keep the sorbet in into the freezer to chill. Once all mixtures are really cold, mix together the tangerine juice, zest, sugar mixture and Prosecco using a whisk, then transfer it to your chilled ice cream maker bowl and freeze/churn according to the manufacturer’s instructions.
- Transfer the sorbet into your chilled container and place in the freezer over night or until hard before serving.