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Monday, October 19, 2009

Tangerine Sorbet



I realize that I said the last recipe was one of the easiest things I have ever made, but this sorbet may just be easier. I was very productive yesterday, so I was able to make two delicious desserts.
The only laborious part of making this sorbet was having to juice all of the tangerines.
The sorbet was bright and tangy, but it also had a sweetness from the champagne. It was light enough, not to mention delicious enough, that I probably could have eaten the whole tub single-handedly. It was the perfect ending to the heavier fall meal my family had for dinner last night.


Tangerine Sorbet
Makes about 1 quart
Adapted from Room for Dessert


4 cups tangerine juice
1 cup sugar
1/4 cup Champagne


Mix 1 cup of the tangerine juice with sugar and heat it in a saucepan until sugar dissolves completely. Add remaining juice and Champagne. Chill thoroughly and freeze in an ice cream maker.

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