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.
Making ice cream and sorbets without an ice cream machine
I love my ice cream machine, and I encourage you to get one if you can. But if you don’t have one, you can still enjoy ice cream and sorbets made at home.
- Chill your ice cream or sorbet mixture completely.
- Place the mixture in a chilled freezer-friendly dish in the freezer.
- Every 45 minutes, break up any frozen chunks around the edges with a spatula or whisk. Make sure that all chunks are completely removed and mixture is smooth.
- The mixture will become thicker each time you check on it, until eventually you have a uniformly smooth frozen ice cream or sorbet.
A light fruity sorbet of fresh tangerine juice and champagne, served in a glass of chilled champagne.
Ingredients
- 2 1/2 cups (600 ml) fresh tangerine juice
- 1/2 cup (125 ml) sparkling wine
- 3/4 cup (150 grams) sugar
- Additional sparkling wine, for serving
Instructions
- In a small saucepan, heat the sparkling wine and 1/2 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.
Note: I used Minneola Tangelos but any kind of tangerine, or any other orange citrus could be used.
From www.completelydelicious.com
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18 Responses to Tangerine Sorbet Champagne Floats
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Hi, I'm Annalise and I love to bake. Welcome to my blog! Follow along as I try new recipes, share baking tips and tricks, and overindulge my sweet tooth.Current Favorites
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Hi Annalise,
I just found your blog through Twitter. I love to bake and cook too and also blog about it.
This tangerine champagne drink really looks delicious.
Thanks for sharing this
Have a little dessert with your wine, that’s a good way to go! I bet raspberry sorbet would be good also. I think this is exactly the reason I need to spend my Christmas gift certificates on an ice cream maker, even if it is winter!
Raspberry would be amazing! Gourmandie in the Kitchen has an amazing looking raspberry version on her site.
I’ll just use sparkling cider and boom, new year’s eve drinks for the kiddos. Love this idea!
What a great way to make it kid friendly! You can also substitute the champagne in the sorbet recipe with additional tangerine juice.
Stunning, absolute stunning! I love everything about this post – the idea of “a little dessert with my drink”, the recipe itself and your photos, which are more beautiful every time I visit your blog.
Thanks Dara, that’s a huge compliment coming from you!
A lovely and light dessert, I did something similar last year with champagne and raspberry lychee sorbet and it was a big hit at my house.
Thanks Sylvie! I absolutely adore your blog and I confess it was an image of your raspberry lychee sorbet I saw floating around on Pinterest that set the idea for this dessert in motion. So double thank you!
What a refreshing and gorgeous cocktail! I’m loving the tangerine sorbet!
Thanks Aggie!
I love this idea! I have three half-batches of sorbet floating around in my freezer, and I think I’ve just found a way to finish them up.
These look absolutely amazing. In fact, I’m not sure I have ever wanted anything more than I want this right now.
Dessert with your drink is definitely the way to go! These look prefect
Hi, I’d like to know the name of your ice cream machine. Tks!
Hi Carla, I use this Cuisinart ice cream machine. I love it!
I followed your recipe but cheated and used Simply Orange/Mango juice that I had in the frig infused a few fresh rosemary sprigs — FANTASTIC! (When the strawberries are ripe this summer, I’ll try this again with fresh basil; next Christmas I’ll use cranberry juice with fresh mint; endless possibilities.) Thanks for posting!
Great seasonal suggestions! I’m glad you liked it!