Tangerine and Prosecco Sorbet

Ingredients

• 0.8 cup sugar 
• 1 tablespoon tangerine peel finely grated
• 2 cups strained tangerine juice chilled (from 16 tangerines)
• 0.8 cup water 
• 1 cup prosecco chilled
• 1 cup prosecco chilled

Equipment

• bowl
• whisk

Directions

1. Combine sugar and 3/4 cup water in smallsaucepan. Stir over medium heat until sugardissolves. Increase heat and bring to boil.
2. Transfer syrup to medium bowl and chilluntil cold, about 2 hours.
3. Add strained tangerine juice, Prosecco,and finely grated tangerine peel to syrup;whisk to blend well.
4. Transfer mixture toice cream maker and process according tomanufacturer's instructions.
5. Transfer sorbet to freezer container.Cover tightly with lid and freeze until firm,at least 8 hours or overnight. DO AHEAD: Canbe made 3 days ahead. Keep frozen.
6. Divide sorbet among wine goblets ordessert glasses.
7. Serve immediately.
8. Bon Appétit