STREAMING NOW: Chuck's Week Off

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I saw this on Martha Stewart... it sounds really good to me! It seems like a good recipe for a sophisticated pool party.”
READY IN:
3hrs
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

  • 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: