Tangerine-Mint Prosecco Freeze

Tangerine-Mint Prosecco Freeze
Photo by Noe Dewitt

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.

Published on June 21, 2016
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email: mikeandjeff@wineenthusiast.net

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