Tangerine Champagne Sorbet

Ingredients

• 16oz Natalie's Tangerine juice
• 2 cups Champagne or Prosecco
• 2oz lemon juice
• Mint for garnish

Directions

1. In a pitcher combine the tangerine juice, prosecco and lemonade.
2. Pour this mixture into ice cube trays and freeze overnight.
3. When ready to serve blend the frozen tangerine champagne ice cubes in a blender or food processor adding an extra splash of tangerine juice if necessary to allow it to blend into a smooth consistency.
4. Use an ice cream scoop and add 1-2 scoops of the sorbet into 4 small bowls and garnish with a sprig of mint.