Mandarin/Tangerine Sgroppino

1 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
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.
    • 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)
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.