Champagne Orange Sorbet

• 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

1. 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.
2. Let the syrup cool and chill it, covered, for 2 hours, or until it is cold.
3. 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.
4. 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.

sugar, orange juice, orangeflower water, egg white

Taken from www.epicurious.com/recipes/food/views/champagne-orange-sorbet-10246 (may not work)