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Ingredients
- 3/4 cup sugar
- 1 cup chilled Champagne
- 2 tablespoons strained fresh orange juice
- 1/4 teaspoon orange-flower water (available at specialty food shops) if desired
- 1 large egg white
Method
- 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.
