Mandarin Champagne Sorbet

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Total Time
3hrs
Prep
1 hr
Cook
2 hrs

I saw this on Martha Stewart... it sounds really good to me! It seems like a good recipe for a sophisticated pool party.

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Ingredients

Nutrition
  • 2 cups dry champagne, such as brut
  • 1 cup simple syrup
  • mandarin orange segments, for garnish
  • 3 tablespoons mandarin liqueur, such as Mandarine Napoleon
  • simple syrup
  • 2 cups sugar

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 manufacturers 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.
  3. SIMPLE SYRUP DIRECTIONS.
  4. Combine sugar and 2 cups water in a medium saucepan over medium heat, stirring until sugar is dissolved. Remove from heat, and transfer to a medium bowl. Set aside to cool, about 1 1/2 hours. Store, refrigerated in an airtight container, up to 1 month.