 | Mandarin/Tangerine Sgroppino1 drink Susan Walters, Consulting Chef |
| Mandarin Tangerine Sorbet: | |
| • | 2 cups The Perfect Purée Mandarin/Tangerine Concentrate, thawed |
| • | 1 cup sugar |
| • | 2 1/4 cups water |
| Method: | |
| 1. | Heat sugar and water together swirling pan until sugar is dissolved. Cool. |
| 2. | Whisk in Mandarin Tangerine Concentrate. Chill. |
| 3. | Make according to ice cream machine instructions. |
| Sgroppino: | |
| • | 1 tbsp. vodka |
| • | 1/2 cup prosecco or champagne |
| • | 4 oz. vanilla ice cream (about 2 medium scoops) |
| • | 4 oz. Mandarin/Tangerine Sorbet (about 2 medium scoops) |
| Method: | |
| 1. | To serve, scoop vanilla ice cream, Mandarin Tangerine Sorbet and vodka into blender. Blend just until mixed, about 10 seconds. |
| 2. | Add 1/4 cup prosecco or champagne. Pulse blender briefly just to incorporate prosecco. |
| 3. | Pour into 12 oz. serving glass and top with 1/4 cup more prosecco. |