The tables have turned. I’m no longer going to settle for a shot of booze in my banana bread or a heavy handed splash in a key lime tart. I’m a fan of liquoring up my desserts, but I think I’m going to do things different from now on.
A little dessert with my drink, now this is where it’s at.
The inspiration for this dessert came from Pinterest, as so many good ideas do these days. I took an idea and I ran with it, and ended with this tangerine champagne sorbet served in a glass of champagne. Something similar has probably been done before, maybe thousands of times, but not by me. And it blew me away.
Here’s an ice cream float for grown ups, perfect for a dinner party with friends. The citrus sorbet shines even brighter with sparking wine and the whole dessert is light, bubbly, and fun. I think my New Year’s Eve just got a little more awesome.
- 2½ cups (600 ml) fresh tangerine juice
- ½ cup (125 ml) sparkling wine
- ¾ cup (150 grams) sugar
- Additional sparkling wine, for serving
- In a small saucepan, heat the sparkling wine and ½ 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.
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