New Year Prosecco and Tangerine Sorbet Recipe

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




  1. 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.
  2. 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.
  3. Around one hour before serving, tip the berries into a bowl. Drizzle with icing sugar and gently mix. Set it aside to marinate.
  4. 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


Hashtags: #newyearrecipes


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