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Mandarin Champagne Sorbet

Mandarin Champagne Sorbet

http://www.marthastewart.com/344554/mandarin-champagne-sorbet
2
Rated
40100(1)1
  • Yield Makes about 2 quarts

Ingredients

    • 2 cups dry champagne, such as brut
    • 1 cup Simple Syrup for Mandarin Champagne Sorbet (http://www.marthastewart.com/258333/simple-syrup-for-mandarin-champagne-sorb)
    • Mandarin orange segments, for garnish
    • 3 tablespoons orange liqueur, such as Mandarine Napoleon

Directions

  1. In a large glass measuring cup, stir together champagne, simple syrup, 1 cup water, and liqueur. Refrigerate, covered, until chilled, about 1 hour.
  2. Pour mixture into an ice-cream maker and freeze according to manufacturer's instructions. Transfer sorbet to a large airtight container; place in freezer at least 2 hours before serving or up to overnight. Serve garnished with orange segments.

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