Guaranteed to make your New Year’s Eve party go with a bang, this is a dessert with a kick!
225g (8 oz) caster sugar
225 ml (8oz) water
320 ml (11 fl oz) Prosecco
320 ml (11 fl oz) tangerine juice (around 16 tangerines)
2 tangerines, zested
½ tsp orange blossom water
300g (10 oz) frozen berries, defrosted
2 tbsp icing sugar, to dust
6 mint sprigs
- Put the sugar and water into a small saucepan. Place on a low heat until the sugar dissolves, gently shaking the pan to help it dissolve. Once the sugar has dissolved, increase the heat and bring to a boil. When boiling vigorously, allow it to bubble for one minute, then turn off the heat. Leave it to cool in the pan, then transfer the syrup to a medium bowl and let it chill for about two hours until cold.
- Strain the tangerine juice through a sieve and pour into the syrup along with the Prosecco, orange blossom water, and tangerine zest, mixing well. Transfer the mixture to an ice cream maker and churn. Alternatively, use a food processor. Tip the mixture into a freezable container and close it tightly. Allow it to freeze until firm. This will take up to eight hours or you can leave it overnight.
- Around one hour before serving, tip the berries into a bowl. Drizzle with icing sugar and gently mix. Set it aside to marinate.
- Five minutes before serving, remove the sorbet from the freezer and let it soften. Scoop into wine goblets or dessert glasses. Garnish with the berries and a mint spring and serve immediately.
Recipe adapted from Tesco Real Food
Words: Yvonne Illingworth