This light, pretty dessert can be made up to three days ahead.
Bon AppétitTangerine and Prosecco SorbetBy Karen DeMascoFebruary 9, 20105.0(11)Tangerine and Prosecco SorbetNigel CoxArrowJump To RecipeSave StorySave this storyPrintThis light, pretty dessert can be made up to three days ahead.Recipe notesBack to topTriangleSee Related Recipes and Cooking TipsiconGalleryThree Ingredients, Nine Great DessertsUsing only three ingredients, these desserts practically pull themselves together.iconGalleryPassover, California-StyleThis year, take your inspiration for Passover from California's wine country.