Mandarin Champagne Sorbet

Submitted by ticklishfish239

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

 

• Ready In: 3hrs
• Ingredients: 6
• Yields: 2 quarts

ingredients

• 473.18 ml dry champagne, such as brut
• 236.59 ml simple syrup
• mandarin orange segments, for garnish
• 44.37 ml mandarin liqueur, such as Mandarine Napoleon
• simple syrup
• 473.18 ml 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.