Food & Cooking Recipes Dessert & Treats Recipes Mandarin Champagne Sorbet 3.4 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 26, 2018 Print Rate It Share Share Tweet Pin Email Yield: 2 quarts Ingredients 2 cups dry champagne, such as brut 1 cup Simple Syrup for Mandarin Champagne Sorbet Mandarin orange segments, for garnish 3 tablespoons orange liqueur, such as Mandarine Napoleon Directions In a large glass measuring cup, stir together champagne, simple syrup, 1 cup water, and liqueur. Refrigerate, covered, until chilled, about 1 hour. 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. Rate it Print