Mandarin Champagne Sorbet

• 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

1. In a large glass measuring cup, stir together champagne, simple syrup, 1 cup water, and liqueur.
2. Refrigerate, covered, until chilled, about 1 hour.
3. Pour mixture into an ice-cream maker and freeze according to manufacturers instructions.
4. Transfer sorbet to a large airtight container; place in freezer at least 2 hours before serving or up to overnight.
5. Serve garnished with orange segments.
6. SIMPLE SYRUP DIRECTIONS.
7. Combine sugar and 2 cups water in a medium saucepan over medium heat, stirring until sugar is dissolved.
8. Remove from heat, and transfer to a medium bowl.
9. Set aside to cool, about 1 1/2 hours.
10. Store, refrigerated in an airtight container, up to 1 month.

champagne, simple syrup, orange segments, mandarin liqueur, simple syrup, sugar

Taken from www.food.com/recipe/mandarin-champagne-sorbet-170767 (may not work)