Simple Syrup For Mandarin Champagne Sorbet Recipes

MANGO SORBET

Mango Sorbet image

This a great summer sorbet. Hope you enjoy this as much as my family.

Provided by Cindy Chaney

Categories Desserts Frozen Dessert Recipes Sorbet Recipes

Time 15m

Yield 12

Number Of Ingredients 3

Ingredients

4 mangos - peeled, seeded, and cubed
1 cup simple syrup
3 tablespoons fresh lime juice

Steps:

Place cubed mango in a food processor, and puree. Pour in simple syrup and lime juice, and puree until smooth.
Place in an ice cream maker. Freeze thoroughly.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.6 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.4 g, Sodium 2 mg, Sugar 10.3 g

MANDARIN CHAMPAGNE SORBET

Mandarin Champagne Sorbet image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 2 quarts

Number Of Ingredients 4

Ingredients

2 cups dry champagne, such as brut
1 cup Simple Syrup for Mandarin Champagne Sorbet
Mandarin orange segments, for garnish
3 tablespoons orange liqueur, such as Mandarine Napoleon

Steps:

In a large glass measuring cup, stir together champagne, simple syrup, 1 cup water, and liqueur. Refrigerate, covered, until chilled, about 1 hour.
Pour mixture into an ice-cream maker and freeze according to manufacturer's 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.

SIMPLE SYRUP FOR MANDARIN CHAMPAGNE SORBET

Simple Syrup for Mandarin Champagne Sorbet image

Provided by Martha Stewart

Categories Food & Cooking

Yield Makes about 3 1/3 cups

Number Of Ingredients 1

Ingredients

2 cups sugar

Steps:

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.

CHAMPAGNE SORBET

Champagne Sorbet image

I love champagne and it's a natural in desserts. This sorbet captures the airiness and effervescence of the wine, and adding a hint of lemon makes it super-refreshing. Champagnes differ in their sugar contents, which will affect whether or not the sorbet will freeze, so be sure to use Veuve Clicquot yellow label for this recipe.

Yield makes about 3 cups

Number Of Ingredients 4

Ingredients

1 (375ml) bottle Veuve Clicquot champagne, chilled
1 cup (240g) cold water
2/3 cup (165g) Simple Syrup (page 184), chilled
Grated zest and juice of half a lemon

Steps:

Stir the champagne, water, simple syrup, and lemon zest and juice together.
Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

MANDARIN CHAMPAGNE SORBET

Mandarin Champagne Sorbet image

I saw this on Martha Stewart... it sounds really good to me! It seems like a good recipe for a sophisticated pool party.

Provided by ticklishfish239

Categories Frozen Desserts

Time 3h

Yield 2 quarts

Number Of Ingredients 6

Ingredients

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

Steps:

In a large glass measuring cup, stir together champagne, simple syrup, 1 cup water, and liqueur. Refrigerate, covered, until chilled, about 1 hour.
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.
SIMPLE SYRUP DIRECTIONS.
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.

Nutrition Facts : Calories 969.2, Sodium 11.8, Carbohydrate 206.1, Sugar 202.1, Protein 0.2

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