Tangerine sorbet drowned in champagne, a refreshing celebratory dessert!
You can keep your vanilla ice cream and root beer floats, this grown up float with homemade tangerine sorbet and chilled sparkling wine is all I’ll ever need. Forever and ever, amen. The combo or orange citrus (and really you can use whatever you like— tangerines, oranges, clementines, etc.) and your favorite sparkling wine is going to win you over too, I promise.
This recipe has been on my site for a few years now, but I had a craving last week and couldn’t resist snapping a few new photos and sharing them with you.
While this is the perfect dessert for all kinds of occasions— birthdays, holidays, etc.— you really don’t need a reason to whip up a batch. Maybe your week needs a pick-me-up, or maybe you want to celebrate the fact that your baby slept through the night. I’m hoping to be toasting that blessed event any day now (fingers crossed!).
Serve the floats in wine glasses or flutes and enjoy immediately with a spoon, or wait a minute for the tangerine sorbet to melt a little bit to enjoy a sparkling wine slushie. Either way, you’re gonna love it.
Tangerine Sorbet Champagne Floats
- 2 ½ cups fresh tangerine juice (600 ml)
- ½ cup sparkling wine (125 ml)
- ¾ cup granulated sugar (150 grams)
- Additional sparkling wine , for serving
- In a small saucepan, heat 1 cup of the tangerine juice and the sugar over medium heat until sugar is dissolved.
- Pour the mixture in a bowl and add the remaining tangerine juice and sparkling wine. Chill completely in the fridge.
- Freeze the mixture in an ice cream machine according to manufacturer's instructions. Sorbet will be soft.
- Place the sorbet in the freezer for at least 2 hours to firm up.
- To serve, scoop the sorbet into wine glasses or champagne flutes. Pour sparkling wine over the sorbet. Serve immediately.
- You can use any type of orange citrus - oranges, tangerines, mandarins, clementines, etc.
- Recipe originally published December 2012. Photos have been updated and clarifications made in the recipe instructions.