Tangerine and mint are intertwined with Morocco. These two flavors mesh perfectly with the citrus and honey tones of the Prosecco, revitalizing palates at the end of a blissful summer day.
- 3 cups peeled tangerine sections
- 12 mint leaves
- ½ cup sugar
- 1½ cups Prosecco
- 3 tablespoons fresh-squeezed lemon juice
- Pinch of salt
Place tangerine, mint leaves and sugar in double boiler (or stainless steel bowl that fits comfortably over saucepan). Mash together until sugar melts. Remove from heat. Let cool. Place mixture in food processor, and pulse into coarse chunks (do not overprocess). Add Prosecco, lemon juice and salt. Mix well and refrigerate. When cold, transfer to ice-cream maker and process until thickened. Place in freezer to harden, or serve immediately. Serves 8.