Mandarin Champagne Sorbet Food

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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

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.

MANDARIN ORANGE CHAMPAGNE COCKTAIL



Mandarin Orange Champagne Cocktail image

Provided by Ingrid Hoffmann

Categories     beverage

Time 5m

Yield 4 servings

Number Of Ingredients 5

1/2 cup Mandarin oranges, canned in light syrup
1/2 cup vodka
1/4 cup Champagne or sparkling wine, your preference
2 cups lemon sorbet
Fresh mint leaves, for garnish

Steps:

  • Place the Mandarin oranges, vodka, sparkling wine and lemon sorbet in a blender and puree. Divide among champagne glasses and serve with a mint leaf.

MANDARIN SORBET



Mandarin Sorbet image

Sweet, loose-skinned, and with few seeds mandarin oranges are more popular in Vietnam than regular oranges. The small fruits are commonly eaten as a peel-and-eat snack, but may they also be juiced and frozen for sorbet. Served alone or with a cookie, the sorbet is an elegant conclusion to a meal. Find the best tangerines, clementines, or satsumas in your area and juice them yourself. Avoid pasteurized juice, which can have an unpleasant cooked flavor.

Yield makes a scant 4 cups, to serve 6 to 8

Number Of Ingredients 4

3/4 cup sugar
1 cup water
2 1/2 cups fresh tangerine, clementine, or satsuma juice (from 12 to 14 fruits)
6 tablespoons fresh lime juice, or as needed

Steps:

  • To make a sugar syrup, whisk together the sugar and water in a small saucepan, place over medium heat, and bring to a boil. Boil for about 30 seconds, or until the sugar dissolves and the mixture is clear. Remove from the heat and let cool completely before using. (This syrup may be made days, or even weeks, in advance and stored in a tightly covered jar in the refrigerator.)
  • In a bowl, stir together the sugar syrup, tangerine juice, and 6 tablespoons lime juice. Taste and add more lime juice if needed to create a strong sweet-tart balance. Strain through a fine-mesh sieve positioned over a bowl. Cover with plastic wrap and refrigerate for at least 24 hours to chill well and develop the flavor.
  • Freeze the mixture in an ice-cream maker according to the manufacturer's directions.
  • Prepare the base a day or two in advance of churning and let it chill and develop flavor in the refrigerator.
  • Churn the sorbet or ice cream at least 2 hours before serving, pack tightly into a container to prevent crystallization, and place in the freezer to firm up and smooth.
  • Let the sorbet or ice cream stand at room temperature for about 15 minutes to soften before serving.
  • The flavor of a sorbet or ice cream fades after 3 or 4 days. To revive it, thaw it until it is once again a liquid, make any flavor adjustments, and refreeze in an ice-cream maker.

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

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.

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

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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