Mandarin Champagne Sorbet |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
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I saw this on Martha Stewart... it sounds really good to me! It seems like a good recipe for a sophisticated pool party. 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.
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