| 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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