Champagne Orange Sorbet Recipes

CHAMPAGNE SORBET

Steps:

• Stir the champagne, water, simple syrup, and lemon zest and juice together.
• Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

CHAMPAGNE ORANGE SORBET

Steps:

• In a small saucepan combine the sugar and 3/4 cup water, bring the mixture to a simmer over moderate heat, stirring until the sugar is dissolved, and simmer the syrup for 10 minutes. Let the syrup cool and chill it, covered, for 2 hours, or until it is cold.
• In a bowl stir together 1 cup chilled syrup, the Champagne, the orange juice, and the orange-flower water and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions until it is frozen but still soft. In a bowl beat the white until it is frothy, add it to the sorbet, and freeze the sorbet in the freezer until it is firm.

ROSE AND CHAMPAGNE SORBET

Steps:

• Process the rose petals with the sugar in a food processor until the mixture turns into a smooth paste, about 30 seconds; stop to scrape down the sides as necessary. Add 1/2 cup of the water and process for about 10 seconds. Add the remaining 2 1/2 cups water, the lemon juice, Champagne, and rose water if using. Pour the liquid through a fine sieve. Freeze the mixture in an ice cream maker according to the manufacturer's directions.

MANDARIN CHAMPAGNE SORBET

Steps:

• In a large glass measuring cup, stir together champagne, simple syrup, 1 cup water, and liqueur. Refrigerate, covered, until chilled, about 1 hour.
• 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.