Tangerine Champagne Sorbet
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Frozen tangerine juice concentrate||12 Ounce (1 Can)|
|Sugar||1⁄4 Cup (4 tbs)|
|Champagne||2 Cup (32 tbs)|
|Orange flavored liqueur||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Grated orange peel/Tangerine peel||3 Tablespoon|
1. Sprinkle the gelatin over the cold water in a small bowl. Let it soften for 5 minutes.
2. Bring the tangerine juice concentrate and sugar to a boil in a saucepan over medium heat. Stir until the sugar is dissolved. Reduce the heat to low. Add the softened gelatin and stir until dissolved. Remove from the heat.
3. After letting the mixture cool slightly, stir in the champagne, liqueur, lemon juice, and tangerine peel. Cover and refrigerate until cold but not thick, about 30 minutes.
4. Beat the egg whites until frothy and fold them into the chilled tangerine mixture. Transfer to an ice cream freezer and freeze according to the manufacturer's directions.