Tangerine sorbet with cava recipe
This mandarin sorbet with cava belongs to a group of special recipes to prepare for celebrations and special days, especially at Christmas parties. This delicious and light mandarin sorbet is perfect to have between the main courses of the Christmas menu or also as part of the dessert.
The ideal way to present it is in champagne glasses and decorate the edges with sugar. A simple way to do this is to put two plates, one with a little orange juice and the other with sugar, first pour the orange juice over the empty glasses upside down and then the sugar.
Now we have our glasses ready to serve the sorbet.
For celebrations or after a big meal, which often happens, it's great to have a mandarin sorbet with cava. Digestive and with that touch of cava, it is delicious.
First of all, freeze the mandarins, peel them, separate them into segments and remove all the pips and white strands they may have. Put them in the freezer until they are completely frozen, about 2 hours.
We mount the blade accessory on our Küken robot.
Add 50g of sugar.
Grind for 30 seconds on speed 10.
Add a peeled lemon without seeds or white strands, the frozen mandarins and 300ml of cava.
Beat for 2 minutes on speed 10.
Our sorbet is ready to serve!
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Ingredients
Directions
First of all, freeze the mandarins, peel them, separate them into segments and remove all the pips and white strands they may have. Put them in the freezer until they are completely frozen, about 2 hours.
We mount the blade accessory on our Küken robot.
Add 50g of sugar.
Grind for 30 seconds on speed 10.
Add a peeled lemon without seeds or white strands, the frozen mandarins and 300ml of cava.
Beat for 2 minutes on speed 10.