Tangerine Champagne Sorbet
Lightly adapted from My Paris Kitchen by David Lebovitz
I loved David’s original version, but I wanted the taste of tangerines to come through more, and the alcohol – less (clearly most people reading this will find my priorities wanting), so if you want to up the champagne level, 1 cup is what David recommends. Be sure to let sorbet stand at room temperature for about 7 minutes before scooping.
3 cups (750 ml) freshly squeezed tart tangerine juice (from about 4 pounds, 1.9 kg tangerines)
2/3 cup (140 grams) granulated sugar
3/4 cup (177 ml) Champagne or sparkling wine
1. In a large saucepan set over low heat, warm ½ cup (125 ml) of the tangerine juice with the sugar, stirring until the sugar is completely dissolved. Remove from heat and stir in the remaining tangerine juice. Add Champagne, transfer to a container and chill thoroughly.
2. Freeze in an ice cream maker according to the manufacturer’s instructions. Note, this sorbet will be a little softer because of the alcohol content. However, it will be lovely and scoopable once completely frozen.
Makes about 1 quart
tangerine champagne sorbet originally published on sassyradish.com
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