Tangerine and Prosecco Sorbet

Directions

1. 1.

   Combine sugar and 3/4 cup water in small saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Transfer syrup to medium bowl and chill until cold, about 2 hours.

2. 2.

   Add strained tangerine juice, Prosecco, and finely grated tangerine peel to syrup; whisk to blend well. Transfer mixture to ice cream maker and process according to manufacturer's instructions.

3. 3.

   Transfer sorbet to freezer container. Cover tightly with lid and freeze until firm, at least 8 hours or overnight. DO AHEAD: Can be made 3 days ahead. Keep frozen.

4. 4.

   Divide sorbet among wine goblets or dessert glasses. Serve immediately.