Mandarin Champagne Sorbet

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: 3 hrs
• Yields: 2 quarts

Ingredients

• 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.