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Ingredients
- 3/4 c. sugar
- 1 c. chilled Champagne
- 2 Tbsp. strained fresh orange juice
- 1/4 tsp orange-flower water (available at specialty food shops) if you like
- 1 lrg egg white
Directions
- In a small saucepan combine the sugar and 3/4 c. water, bring the mix to a simmer over moderate heat, stirring till the sugar is dissolved, and simmer the syrup for 10 min. Let the syrup cold and refrigerateit, covered, for 2 hrs, or possibly till it is cool.
- In a bowl stir together 1 c. chilled syrup, the Champagne, the orange juice, and the orange-flower water and freeze the mix in an ice-cream freezer according to the manufacturer's instructions till it is frzn but still soft. In a bowl beat the white till it is frothy, add in it to the sorbet, and freeze the sorbet in the freezer till it is hard.
- Makes about 1 pint.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 465g | |
| Calories 858 | |
| Calories from Fat 45 | 5% |
| Total Fat 4.96g | 6% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 81mg | 3% |
| Potassium 298mg | 9% |
| Total Carbs 159.69g | 43% |
| Dietary Fiber 0.1g | 0% |
| Sugars 155.11g | 103% |
| Protein 6.58g | 11% |
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