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Mandarine Champagne Sorbet




Source of Recipe


Marla


List of Ingredients





Mandarine Champagne Sorbet

2 cups dry champagne, such as brut
1 cup Simple Syrup
3 tablespoons mandarine liqueur, such as Mandarine Napoléon Mandarin orange segments, for garnish



Recipe



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 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.

MAKES ABOUT 2 QUARTS