Passion FruitTangerine Sorbet

• 3 cups (750 ml) freshly squeezed tangerine juice
• 1 cup (200 g) sugar
• 1 cup (250 ml) strained fresh passion fruit pulp (from about 12 passion fruits; see Tip) or thawed frozen puree
• 1/4 cup (60 ml) Champagne or other sparkling wine, or 2 tablespoons (30 ml) vodka

1. In a medium saucepan, warm 1 cup of the tangerine juice with the sugar, stirring until the sugar completely dissolves.
2. Pour the mixture into a medium bowl and add the remaining tangerine juice, the passion fruit pulp or puree, and the Champagne, other sparkling wine, or vodka.
3. Cover and refrigerate until thoroughly chilled.
4. Freeze in an ice cream machine according to the manufacturers instructions.
5. To make TANGERINE SORBET, omit the passion fruit juice and use a total of 4 cups (1 liter) freshly squeezed tangerine juice.
6. To strain fresh passion fruit pulp, halve the fruits, scoop the pulp into a strainer set over a bowl, and press the pulp to separate the seeds from the juice.
7. Save a few of the seeds and mix them into the sorbet just after churning.

freshly squeezed tangerine juice, sugar, passion fruit pulp, sparkling wine

Taken from www.epicurious.com/recipes/food/views/passion-fruit-tangerine-sorbet-379602 (may not work)