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Champagne Orange Sorbet

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CATEGORY CUISINE TAG YIELD
Eggs Gourmet/bon, January 199 1 servings

INGREDIENTS

3/4 c Sugar
1 c Chilled Champagne
2 tb Strained fresh orange juice
1/4 ts Orange-flower water; (available at
; specialty food
; shops) if desired
1 lg Egg white

INSTRUCTIONS

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.
Makes about 1 pint.
Gourmet January 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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